Presto Pasta Night - Fusilli Caprese

It may be chilly here, and yes, there is snow, but I'm blocking all of that out. In my heart, the weather is still warm. The sun shines strong and hot all day. I can wear sandals. No chilled fingers or slipping on ice. No shoveling the driveway! Hey, it's my fantasy. Leave me alone.

Also in my delusional state, tomatos are still as wonderful now as they are in the summer. I know that is not true, but my love of tomatos knows no bounds. Some may turn up their noses at inferior winter tomatos. I can't. It's an addiction.

Here's my latest pasta dish for Ruth and Presto Past Night. I figure if you buy the best tomatos December can provide, and mix them with lots of garlic and fresh basil, how can you go wrong???



Fusilli Caprese

3/4 lb fusilli pasta

1 1/4 lb tomatos, seeded and diced (I used a combo of hothouse and cherry)
3 garlic cloves, finely minced
4 green onions, finely chopped
3 tb finely minced fresh basil
100 grams boccocini, chopped
salt and pepper

Mix together the tomatos, garlic, green onions, basil, cheese and olive oil. Season with salt and pepper. Let sit on the counter for one or two hours.

When you're ready to eat, cook your fusilli and drain. Pour into your serving dish, then add the sauce and all the juices. Toss well and serve.

Serves 4-6.