Ingredients
1 1/2 lbs. plum tomatoes
1/4 C. olive oil
2 tsp. balsamic vinegar
1-2 large garlic cloves, minced
1 lb. fusilli pasta
4 oz log soft, fresh goat
cheese(Montrachet), cut in
small pieces
1/3 C. thinly sliced basil
leaves
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Adjustable stand — hold cookbook or tablet at eye level while cooking
LED herb garden — grow basil, cilantro, parsley, dill year-round
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
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Blanch tomatoes in boiling water for 20 seconds. Drain & peel- Cut tomatoes in half;squeeze out seeds. Chop tomatoes; place in large bowl. 2. Mix in oil, vinegar,& garlic. Season w/salt & pepper. 3. Cook pasta in large pot of (salted)boiling water til just tender but firm to bite. Drain. 4. Add pasta, goat cheese and basil to tomato mixture. Toss til mix is well blended and cheese melts. Season to taste w/salt&pepper.