Fusilli with Summer Tomato Sauce

Name: Fusilli with Summer Tomato Sauce
Yield: 4
Ingredients: 2 lb. ripe tomatoes (about 4); 1 large clove garlic; 3 tbsp. olive oil; 1 1/4 tsp. salt; 1/4 tsp. fresh-ground black pepper; c. lightly packed fresh basil; 1 lb. fusilli; c. grated Parmesan cheese

Published: Sep 3, 2008

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For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.

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Yields:: 4

Ingredients

2 lb. ripe tomatoes (about 4)
1 large clove garlic
3 tbsp. olive oil
1 1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
c. lightly packed fresh basil
1 lb. fusilli
c. grated Parmesan cheese

Directions

1. Step 1In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
2. Step 2In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
3. Step 3Notes: Fresh Tomatoes: We use plenty of canned tomatoes with pasta, but for this raw sauce, fresh, lusciously ripe specimens are essential. Take advantage of the abundant crop in August and September. If you live in an area with a farmer's market, or have a garden of your own, experiment with different types of red, yellow, orange, and heirloom varieties. Each of these has a unique flavor.
4. Step 4Wine Recommendation: Look for a simple, slightly acidic red wine to pair with the acidity of the tomatoes. Chianti and Dolcetto, both from Italy, are good bets.