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 www.marialiberati.com/blog2
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
salt and pepper
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.
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