This dish traces its origins to a country known for romance, beauty and exotic cuisine, that is Italy! Though Italian dishes are known for being complex, this Fusilli salad is unusual in being very simple to make. It is also claimed to be a healthy fusion of Mediterranean cuisine that brings an air of summer to this salad. The dish is perfect for a quick treat and ideal for a buffet.
Light and easy to digest, this recipe can especially be served over a summer brunch. Make sure you write it down in your own personal cook book!
Complexity level: Easy
Preparation time: The sauce is to be refrigerated 6 hours overnight
Cooking time: 10 to 12 minutes
The dish will be ready in around 20 minutes.
1. 12 ripe plum tomatoes
2. Half cup of olive oil
3. 3 cloves of garlic
4. 1/2 cup olives (sliced as strips)
5. 3 tbsp fresh basil (minced)
6. 1/2 freshly ground black pepper
7. Salt to taste
8. A quarter cup Parsley leaves (chopped)
9. Romano cheese (grated)
10. 1 lb Fusilli
1. Parboil the tomatoes in hot water for a minute. Immediately run under cold water in a colander. Remove the skin with a paring knife. Cut each tomato in half length-wise. De-seed and squeeze each half. Slice the tomatoes into a quarter inched strips. Strain the contents over a bowl and take out the juice.
2. In a mixing bowl, add tomatoes, olive oil, garlic, parsley, basil, salt and pepper and mix with a wooden spoon. Transfer to a 1 1/2 quart lidded jar. Pour the juice in a small jar and refrigerate.
3. Remove the sauce and reserve juice from the refrigerator and expose to room temperature for around 2 hours before serving.
4. Cook pasta in boiling water with salt added to it till it is firm but not too soft. Drain the pasta in a colander and then transfer to a bowl containing 1 tbsp olive oil. Toss immediately. Mix with 3/4 of the sauce. In case the pasta feels dry while tossing, add 1/2 cup of reserve juice to wet it.
5. Garnish with freshly grated cheese.
1. Before using the pasta, run it in cold water twice to remove any traces of starch.
2. Refrigerate the sauce for 6 hours overnight and turn the jar 3-4 times so that the tomatoes are well-marinated.
3. Remove garlic from the sauce right before serving.
4. Enjoy dish with a glass of wine and Ciabatta bread.