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Fantastic Fusilli


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serves 4

Delicious, when paired with
Bella Sera® Delle Venezie Merlot

2 large garlic, pressed
1/3 cup extra virgin olive oil
1 (28 ounce) can ready-cut tomatoes, well drained
1/4 cup pitted Kalamata olives, chopped
8 ounces fusilli or spiral pasta
1 cup lightly packed basil leaves, torn into large pieces
3/4 cup Parmesan cheese, divided
1/4 cup lightly toasted pine nuts

In a medium skillet heat garlic in olive oil over low heat about 5 minutes. Stir in well drained tomatoes and olives. Warm over medium heat, stirring occasionally. Cook pasta according to package direction. To serve, turn tomato mixture into a warm ceramic bowl. Add well drained hot pasta, basil leaves, and 1/2 cup cheese. Toss well. Sprinkle remaining cheese and pine nuts on top.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.