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Saturday, September 12, 2009

Fusilli Pasta Cooking in the Country Kitchen

copyright 2009, Maria Liberati

Wanted to share a recipe from The Basic Art of Italian Cooking Kitchen in Italy. We had a scrumptious lunch in the country with this..... and find more at

Fusili  Pasta & Sauce with a Touch of Balsamic Vinegar
Ingredients for 4 people:
  1 lb grams of fusilli pasta curls
  2lbs grams of  red, ripe plum tomatoes or tomatoes grown on the vine
  1 small onion or scallion
  fresh tyme
  olive oil
  salt and pepper
 Balsamic Vinegar

Scald the tomatoes, then drain, peel and remove the seeds.

Cut into cubes. 

Put the tomatoes into a casserole with the chopped parsley, a bit of fresh h, and the peeled and finely cut scallion. 

Add salt and pepper to taste, a few spoons of olive oil,  and 2 teaspoons of  Balsamic Vinegar . 

Cover and let rest for half an hour. 

Boil  lightly salted water for the pasta, and cook until just done. 

Place pasta  in sauce and saute for a few seconds over high heat. 

Serve immediately in heated plates.

**Just in time for the Holidays, get your copy of The Basic Art of Italian Cooking :Holidays & Special Occasions Occasions with over 140 recipes, menus, wine pairing tips, short stories of  Holidays spent in a charming mountain town in Italy

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