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Fusilli with Tomato Filets




Source of Recipe


Dolores Borunda's easycook.com


Recipe Introduction


The Famous Chef Franco Barone
from the 5 star restaurant
"Antonello Ristorante" shares one
of his recipes with easycook.com.


List of Ingredients




6 ripe plum tomatoes
2 tablespoons extra-virgin olive oil
4 garlic cloves, chopped
12 basil leaves, torn
1 pound fusilli
Salt



Recipe



Bring five quarts of water to a boil. Make a cross on the bottom of each tomato and drop into the water; cook one minute. Remove with a slotted spoon to a bowl filled with cold water and reserve the boiling water in the pot to cook the pasta later. Slip the peels off the tomatoes, cut off the stem end, and cut in half. Scoop out the seeds and cut the tomatoes into a julienne with a sharp knife.

Heat a medium sauté pan and add the olive oil and garlic; cook until the garlic is aromatic, about 30 seconds, then stir in the basil and tomatoes. Cook five minutes over medium heat.

Meanwhile, cook the fusilli with salt in the reserved boiling water until al dente. Drain; toss the fusilli with the sauce, and serve hot.