Ingredients Jump to Instructions ↓

  1. 12 large ripe plum tomatoes

  2. 1/2 cup olive oil

  3. 3 large cloves garlic

  4. 1/2 cup black olives

  5. , pitted and sliced into thin strips

  6. 3 tbsp minced fresh basil

  7. 1/4 cup minced Italian parsley leaves

  8. Salt

  9. 1/2 tsp freshly milled black pepper

  10. 1 lb fusilli (twists)

  11. Freshly grated Romano cheese

  12. Preparation:

  13. 1 - Blanch fresh tomatoes in boiling water for 1 minute. Transfer to a colander and rinse under cold water. Peel skins with a small paring knife. Cut each tomato in half lengthwise. Squeeze each half and discard all of the seeds. Slice into 1/4-inch strips, place in strainer set over a bowl and reserve juice.

  14. 2 - In a medium bowl, combine tomatoes,

  15. 1/2 cup olive oil, garlic, olives, basil, parsley,

  16. 1 tsp salt and pepper; mix well with wooden spoon. Transfer to a

  17. 1 1/2 quart jar with a tight-fitting lid. Refrigerate sauce for at least

  18. 6 hours or overnight, turning jar

  19. 3 to 4 times so that tomatoes will be well coated with marinade. Pour reserved juice into a small kar, cover and refrigerate.

  20. 3 - Remove sauce and reserved juice from refrigerator and let stand at room temperature for 2 hours before serving. Discard garlic from sauce just before tossing with pasta.

  21. 4 - Cook pasta in

  22. 6 quarts boilinag water with

  23. 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing

  24. 1 tbsp olive oil and toss quickly. Toss pasta with

  25. 3/4 of the sauce. If pasta is a little dry when tossing, add about 1/2 cup of the reserved juice to moisten. Spoon remaining suace on top and serve with freshly grated Romano cheese.

  26. 4 to


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