Fusilli With A Nifty Light Tomato Sauce

By á-174942

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

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.