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Summer Tomato Sauce with Fusilli

dclarkabal
A must try with fresh from the garden tomatoes
Course dinner
Cuisine Italian
Servings 4 people

Equipment

  • food processor
  • blender

Ingredients
  

  • 2 pounds ripe tomatoes about 4 chopped
  • 1 large clove garlic minced
  • 3 tablespoons olive oil
  • teaspoons kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • cup lightly packed fresh basil
  • 1 pound Fusilli pasta or Strozzapeti
  • cup freshly grated Parmigiano-Reggiano cheese plus more for serving

Instructions
 

  • In a food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse just to combine.
  • In a large pot of boiling, salted water, cook the pasta until al-dente. about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let it sit for about a minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
  • being a simple uncooked sauce, every type of tomato has a different taste, so I am looking forward to testing out the different types of tomatoes that we grew. You should too!
Keyword fusilli with summer tomato sauce, garden tomatoes, light uncooked sauce, summer tomato sauce