Fusilli with Fresh Tomato Basil Sauce

It didn't take long to figure out tonight's CSA meal. Lots of fresh tomatoes (the first batch from the CSA) and some basil led quickly to this go-to pasta dish that is one of our summer favorites. This no-cook sauce is based largely on the recipe in Moosewood Restaurant Low-Fat Favorites, with a few tweaks based on what I had on hand tonight.

4 large tomatoes

2 cloves garlic

2 scallions, chopped

3 tbsp basil, julienned

2 tsp olive oil

2 tsp balsamic vinegar

2-3 tbsp goat cheese

parmesan cheese to serve at table

1 lb pasta, fusilli or farfalle works well

1 tsp salt

black pepper to taste

Start water to boil for the pasta as you begin making the sauce. Cook the pasta according to package instructions (you should be able to get sauce ready by time pasta is done). Dice 2 of the tomatoes and put in a large serving bowl. Add the basil and scallions to this bowl, and combine.

Cut the other 2 tomatoes into chunks that will fit into food processor. Add the olive oil, garlic, salt and pepper to the food processor, then puree the tomatoes in the processor. Pour these pureed tomatoes into the serving bowl with the diced tomatoes and basil, stir to combine. When the pasta is ready, combine it with the sauce, and add the goat cheese. Serve with extra parmesan cheese if desired, and enjoy!