[Nameplate] Fair ~ 50°F  
High: 73°F ~ Low: 49°F
Wednesday, May 4, 2016

Fusilli with Summer Tomato Sauce

Wednesday, August 24, 2011

The garden is growing, the market is full of vegetables, and the Saturday Farmer's Market is on First Street each Saturday morning. No way can you bypass this good summer idea.

For this light, uncooked sauce, you must have perfectly ripe tomatoes at room temperature, too, not cold. Also think of some simple, slightly acidic red wine to pair with the acidity of the tomatoes. Chianti and Dolcetto, both from Italy, are good bets to pair with this dish.

This recipe requires a good raw sauce; fresh, lusciously ripe specimens of good tomatoes are essential. So go out in August and September and take advantage of the abundant crop of tomatoes. Try red, yellow, orange, heirloom tomatoes for each has a unique flavor.

For four servings bring out the following items:

2 pounds ripe tomatoes (about 4), chopped

1 large clove garlic, minced

3 tablespoon olive oil

1 teaspoons salt

teaspoon fresh-ground black pepper

2/3 cup lightly packed fresh basil

1 pound fusilli

1/3 cup grated Parmesan cheese, plus more for serving

Now for this quick meal, put in a food process 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 the sauce and the Parmesan cheese. Let sit got about 1 minute

to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas