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La Belle Cuisine - More Pasta Recipes

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Fusilli with Chevre, Tomatoes and Basil

 

 

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"The angels in Paradise eat nothing but vermicelli al pomodoro."
Duke of Bovino and mayor of Naples, 1930,
as quoted in "Notes from a Country Kitchen" by Jocasta Innes


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 Pomodori
Pomodori
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Fusilli with Chevre, Tomatoes and Basil
Bon Appetit October 1995

1 1/2 pounds plum tomatoes
1/4 cup olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
1 pound fusilli pasta
3 1/2 to 4 ounces soft fresh goat cheese (such as Montrachet),

cut into small pieces
1/3 cup thinly sliced fresh basil leaves

Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes, place
in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to
taste with salt and pepper and serve. Serves 4.
 

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