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Recipes
August 2012

Fusilli with Raw Tomato Sauce

By Rose Gray and Ruth RogersPhotography by David Loftus

3.3

(58)

Image may contain Food and Pasta

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Recipe information

  • Yield

    6 Servings

Ingredients

3

/4 cup (or more) extra-virgin olive oil

1

1/2 tablespoons balsamic vinegar

1

1/2 tablespoons red wine vinegar

4

1/2 pounds plum tomatoes, halved, pulp discarded, flesh cut into 3/4' pieces

3

/4 cup (packed) fresh basil leaves, torn

Sea salt and freshly ground black pepper

1

pound fusilli (spiral-shaped pasta)

Need to make a substitution?

Preparation

  1. Step 1

    Whisk 3/4 cup oil and both vinegars in a large bowl to blend. Add chopped tomatoes. Using a potato masher or your hands, slightly crush tomatoes to bruise and release juices. Stir in basil and season to taste with salt and pepper. Cover bowl and let tomatoes marinate at room temperature for 1 hour to allow flavors to develop.

    Step 2

    Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; return pasta to pot and add to tomato mixture; stir to evenly incorporate. Let pasta stand at room temperature, stirring occasionally, for 15 minutes to allow pasta to absorb flavors from sauce. Season pasta to taste with salt and pepper and drizzle with more oil, if desired.

Nutrition Per Serving

One serving contains: Calories (kcal) 580 Fat (g) 30 Saturated Fat (g) 4.5 Cholesterol (mg) 0 Carbohydrates (g) 70 Dietary Fiber (g) 7 Total Sugars (g) 13 Protein (g) 13 Sodium (mg) 100
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