• 6servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, C

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 1/3 cup creme fra&ircirc;che

  3. 1 tablespoon white-wine vinegar

  4. 1 to 1 1/2 teaspoons sugar

  5. 2 pounds mixed heirloom tomatoes

  6. 2 tablespoons finely chopped shallot (from 1 medium)

  7. 1 pound fusilli or other short spiral pasta

  8. 3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon

Instructions Jump to Ingredients ↑

  1. Whisk together oil, crème fraîche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Coarsely chop tomatoes and toss with shallot and dressing. Marinate until ready to use, at least 10 minutes.

  2. While tomatoes stand, cook fusilli in a pasta pot of well-salted boiling water until al dente. Drain in a colander and immediately add to tomato mixture, tossing to combine. Cool to warm or room temperature (do not chill), tossing occasionally, then stir in herbs.


Send feedback