Fusilli With No Cook Fresh Tomato Mozzarella Sauce Recipes

CREAMY NO-COOK TOMATO SAUCE WITH BASIL AND BRIE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions.
• Meanwhile, grate the tomatoes on the largest holes of a box grater into a large bowl, discarding any big pieces of excess tomato skin. Whisk in the oil, basil and 2 teaspoons salt. Stir in the Brie.
• Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the tomato mixture and toss to combine. Add the pasta water, a little at a time, to moisten the pasta and help the Brie partially melt, if needed.
• Top with more basil before serving.

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

FUSILLI WITH NO-COOK FRESH TOMATO & MOZZARELLA SAUCE

Steps:

• Dice tomatoes and mozzarella cheese into 1/2 inch pieces; place in medium bowl.
• Mix in basil, olive oil, vinegar, garlic and red pepper flakes.
• Season as desired with salt and pepper.
• Let stand at room temperature for 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until al dente (about 9 minutes).
• Drain pasta and return to same pot.
• Add tomato& cheese mixture and toss with pasta over low heat until cheese begins to melt.
• Transfer pasta to platter or large bowl and sprinkle with pine nuts.
• Garnish with basil leaves if desired.

PENNE WITH NO-COOK TOMATO SAUCE AND MOZZARELLA

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

FUSILLI WITH FRESH MOZZARELLA, TOMATOES & OLIVES

Steps:

• Combine the mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, salt and pepper together in a large bowl. Set aside.
• Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Drain well and let cool slightly.
• Add the pasta to the mozzarella and tomato mix and toss well. Taste to adjust the seasoning if necessary.
• Chill for several hours before serving.

FUSILLI WITH TOMATOES AND MOZZARELLA

Steps:

• Heat oil in medium saucepan on medium-high heat. Add garlic; cook and stir 1 min.
• Add tomatoes, wine and dry seasonings; mix well. Bring to boil; simmer on medium-low heat 10 to 15 min. or until thickened, stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; place in large bowl. Add mozzarella; mix lightly. Top with tomato sauce and Parmesan.

FUSILLI WITH CORN AND UNCOOKED TOMATO SAUCE

Steps:

• In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.