Fusilli With Corn And Uncooked Tomato Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
• Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
• Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.

Steps:

• Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
• Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
• Season as desired with salt and pepper.
• Let stand at room temperature for 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
• Drain pasta and return to same pot.
• Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
• Transfer pasta to platter or large bowl and sprinkle with pine nuts.
• Garnish with basil leaves if desired.

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

Steps:

• Prepare tomatoes:
• Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface close to pot. Cut shallow X through skin at bottom of tomatoes. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
• Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores. Cut tomatoes in half crosswise; squeeze out seeds. Cut tomatoes into small dice and place in large bowl. Season with salt.
• Make fresh tomato sauce:
• Heat oil in heavy medium skillet over high heat. Add garlic and sauté just until fragrant, about 30 seconds. Pour garlic oil over tomatoes and toss to blend. Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Make pasta:
• Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain fusilli well. Add fusilli and half of cheese to tomato sauce; toss to blend. Season pasta to taste with salt and pepper. Transfer past to large shallow serving bowl. Sprinkle with remaining cheese. Garnish with chopped cilantro and serve.

Steps:

• In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.