Fusilli with Summer Tomato Sauce

The Bikini Chef^® Main Dish

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
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

1. In food processor, blend the tomatoes, garlic, oil, salt and pepper and puree.

1. Add the basil and pulse to just mix.

1. Cook pasta in a large pot of boiling, salted water (approx 11mins).

1. Drain the pasta and toss with sauce and Parmesan cheese.

1. Let sit for about 1 min then serve.

Garnish with Parmesan on top, to taste.

In this calorie-slashing collection, The Bikini Chef^® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!