Fusilli Pasta with Tomatoes and Green Olives

Print recipe & shopping list
Fusilli Pasta with Tomatoes and Green Olives
Submitted by:
Rating: 
Makes: 4 servings adjust
A light pasta dish that's best with fresh, ripe tomatoes. The sauce isn't cooked, but it should marinade for a while to blend the flavors.

Directions

Ingredients

  • 3 ounces Green Olives, chopped
  • 10 Fresh Basil Leaves, torn into small peices
  • 1 pinch Red Pepper Flakes
  • 2 cloves Garlic, finely chopped
  • 1⁄2 cup Extra Virgin Olive Oil
  • 3⁄4 pound Tomatoes, fresh vine ripened or cherry tomatoes, seeded and coarsely chopped

Step 1

Combine the tomatoes, olives, basil, red pepper, garlic and olive oil in a small bowl. Let marinade while the pasta cooks to blend the flavors.

Ingredients

  • 1 pound Fusilli (Corkscrew) Pasta

Step 2

Bring 4 quarts of salted water to a boil. Add the pasta cook until al dent, then drain.

Ingredients

  • Salt, to taste
  • Ground Black Pepper, to taste

Step 3

Add salt and pepper to the sauce, seasoning to taste. Toss with the cooked pasta.

Ingredients

  • Mozzarella Cheese, optional
  • Capers, optional
  • Parmesan Cheese, optional

Step 4

Top the pasta with mozzarella cheese, capers, or grated Parmesan as desired. Serve immediately.
Kitchen Monki sign up