Red Hot Fusilli

  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 C freshly minced parsley
  • 4 C ripe tomatoes, chopped
  • 1 Tbsp fresh basil, chopped or 1 tsp dried basil
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  • 1 Tbsp oregano leaves, crushed or 1 tsp dried oregano
  • 1/4 tsp salt
  • to taste ground red pepper or cayenne
  • 8 oz uncooked fusilli pasta (4 cups cooked)
  • 1/2 lb cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb raw) (optional)

1. Heat oil in a medium saucepan. Saute garlic and parsley until golden.

2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.

3. Cook pasta firm in unsalted water.

4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch.

Yield: 4 servings--Serving Size: 1 cup

Each serving provides:

Calories: 304
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg

WITH CHICKEN:

Calories: 398
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 44 mg
Sodium: 325 mg

Comments

December 25, 20050 found this helpful

I just ran across this recipe and it sounds interesting. I may play with it a bit for the benefit of my vegetarian friends, using tofu instead of chicken. A block of tofu can be placed between paper towels, then that placed between several thicknesses of newspaper, with some weight (a couple of books, etc.) stacked on top of it all. This will press much of the moisture out, changing its texture considerably. It will then also absorb more liquid if you choose to soak it in something flavorful. You'll get even more of the moisture out by slicing it before it is pressed. I am not a vegetarian but I enjoy the challenge of fixing them something that's fit to eat, yet doesn't have a mama. <grin>

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