The Bikini Chef® Main Dish
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
With perfectly ripe tomatoes, this light, antioxidant, lycopene rich summer sauce will satisfy everyone! Pair with a simple, slightly acidic red wine for an extra antioxidant boost!
2 lbs ripe tomatoes, chopped
1 large clove garlic, minced
2 tbsp olive oil
1 1/4 tsp sea salt
1/4 tsp fresh-ground black pepper
2/3 cup lightly packed fresh basil
1 lb fusilli
1/3 cup freshly grated Parmesan cheese
In food processor, blend the tomatoes, garlic, oil, salt and pepper and puree.
Add the basil and pulse to just mix.
Cook pasta in a large pot of boiling, salted water (approx 11mins).
Drain the pasta and toss with sauce and Parmesan cheese.
Let sit for about 1 min then serve.
Garnish with Parmesan on top, to taste.
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Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Fusilli with Summer Tomato Sauce
Catch The Bikini Chef® on Bikini Lifestyles “Wine Dine and Workout” on AM 790 KABC radio in Los Angeles Saturday nights, 7pm PT or stream LIVE online at KABC.com Visit Bikini Lifestyles.com