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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To peel and seed tomatoes: Submerge in boiling water 1 minute; rinse in cold water. Slip off skins. Halve tomatoes, squeeze out and discard seeds. Chop coarsely. | 2. 1. Combine tomatoes, basil, scallions, garlic and 1 tablespoon oil. Cover; let stand at room temperature for 4 to 5 hours, or refrigerate overnight. (Return to room temperature before continuing.). | 3. 2. Cook pasta according to package directions. While waiting for pasta to cook, add cheese to tomato mixture in a large serving bowl. | 4. 3. Drain pasta well, then add to bowl, drizzle with remaining 2 tablespoons oil, toss well. Serve hot or at room temperature. Makes 6 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	8 -10		peeled chopped	403.4676	0.0	89.7602	2.2667
basil	1/2	cup	cut	2.76	0.318	0.37799999999999995	0.0768
scallion	4		sliced	128.0	29.36	7.32	0.76
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
feta cheese	6 -8	inch	cut	-	-	-	-
fusilli	1	lb		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.