Fusilli with Summer Tomato Sauce

For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, not cold.

Author:Food and Wine magazine
Yield:4 servings
Prep time: 00:05
Cook time: 00:13
Category:Main Courses


2 lb. tomatoes, chopped (about 4)
1 cloves garlic, minced
3 tbsp. olive oil
1 1/4 tsp. salt
1/4 tsp. black pepper, ground
2/3 cups fresh basil, lightly packed
1 lb. fusilli pasta
1/3 cups Parmesan cheese, grated, plus more for serving


  1. In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix. In 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