Fusilli With A Nifty Light Tomato Sauce
By á-174942
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Ingredients
- 2 pounds ripe plum tomatoes cut 8 pieces each
- Freshly-ground black pepper to taste
- 1 teaspoon finely-minced lemon zest
- Juice from 1 large lemon
- 6 tablespoons extra-virgin olive oil - (to 8)
- 12 ounces fusilli pasta
- Salt to taste
- 1/4 cup chopped fresh mint leaves
Details
Servings 4
Preparation
Step 1
Toss the tomatoes, pepper, lemon zest, juice and oil together in a large pasta bowl. Let sauce rest, covered, 4 to 5 hours before serving.
Cook the fusilli until it's firm to the bite (al dente). Drain well; toss with the sauce. Season with salt. Toss with mint. Serve.
This recipe yields 4 servings.
Per serving (with 6 tablespoons oil): 590 calories, 78g carbohydrates, 13g protein, 26g fat, no cholesterol.
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