Fusilli with No-Cook Tomato Sauce

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It doesn't get any easier than this delicious pasta dish with a simple no-cook sauce!

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Chicago

Time needed

10 min preparation + 15 min cooking

Ingredients

  • 1 16-oz. pkg. long fusilli pasta
  • 2 lbs. ripe tomatoes (about 6 med.), cut into 1/2-inch pieces
  • 1 C. packed fresh basil leaves, coarsely chopped
  • 1/2 C. pimiento-stuffed olives, chopped or salad olives
  • 2 Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1 tsp. salt
  • 1/4. tsp. black pepper

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Directions

In large saucepot, cook pasta as label directs. Drain.


Meanwhile, in large serving bowl, combine tomatoes (with their juice), basil, olives, oil, vinegar, salt and pepper; stir gently to mix well. Toss pasta with tomato sauce.

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