Fusilli With Tomato and Rice Vinegar Sauce
Posted: Sunday, March 01, 2009
by Peter Alfieri
Buon Appetito Providence
I've often pondered many ways to incorporate vinegar into my dishes without introducing an over-bearing flavor; the recipe you now see listed accomplishes just that. I'm a big fan of rice vinegar, and I feel that it is a great addition to this dish. As most of you know my forte is in European cuisine strapped with a strong Italian influence. Although my European roots may be the reason I carry this style of cooking, I'm also a big fan of reaching across ethnic cooking styles/ingredients and incorporating them into my creations. This dish isn't difficult to make and it's unique taste is truly rewarding. Give this dish a whirl, I doubt you'll be disappointed.
Difficulty (Scale from 1-10): 5
Serves: 6-8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients
2 cans (14 ounces) chopped plum tomatoes
4 sun dried tomatoes in olive oil - thinly sliced
2 cloves of garlic - minced
4 tablespoons of olive oil
1 tablespoon of granulated sugar
1 pound of dried fusilli
3 tablespoons of rice vinegar
salt - to taste
pepper - to taste
coarsely shaved parmesan cheese with baby spinach salad to serve
Preparation
Place the canned and sun dried tomatoes in a medium sized saucepan with garlic, olive oil, and sugar. Season with salt and pepper to taste. Bring to a boil while stirring, then simmer for 30 minutes uncovered until reduced.
Meanwhile cook the pasta in salted boiling water until al dente.
Add the rice vinegar to the sauce and stir to make the sauce uniform. Cook for 2 minutes and then remove from heat, and season to taste.
Drain pasta and place into a bowl. Pour the sauce over the pasta and toss.
Serve immediately with the baby spinach salad and shaved parmesan cheese.
Enjoy your fusilli!!
Difficulty (Scale from 1-10): 5
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients
2 cans (14 ounces) chopped plum tomatoes
4 sun dried tomatoes in olive oil - thinly sliced
2 cloves of garlic - minced
4 tablespoons of olive oil
1 tablespoon of granulated sugar
1 pound of dried fusilli
3 tablespoons of rice vinegar
salt - to taste
pepper - to taste
coarsely shaved parmesan cheese with baby spinach salad to serve
Preparation
Place the canned and sun dried tomatoes in a medium sized saucepan with garlic, olive oil, and sugar. Season with salt and pepper to taste. Bring to a boil while stirring, then simmer for 30 minutes uncovered until reduced.
Meanwhile cook the pasta in salted boiling water until al dente.
Add the rice vinegar to the sauce and stir to make the sauce uniform. Cook for 2 minutes and then remove from heat, and season to taste.
Drain pasta and place into a bowl. Pour the sauce over the pasta and toss.
Serve immediately with the baby spinach salad and shaved parmesan cheese.
Enjoy your fusilli!!
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Top-level comments on this article: (1 total)hi peter,i love italian food.at some point, i will be lettingyou know how i made out with your recipes.keep them coming,my best to you,sue
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