Southwest Fusilli with Tomatoes, Garlic and Chilies

Name: Southwest Fusilli with Tomatoes, Garlic and Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 pounds plum tomatoes; 1/3 cup olive oil; 2 tablespoons plus 2 teaspoons minced garlic; 2/3 cup chopped fresh cilantro; 1/3 cup chopped red onion; 2 tablespoons plus 2 teaspoons fresh lime juice; 4 teaspoons minced serrano or jalapeno chilies; 4 teaspoons tomato paste; 2 3/4 teaspoons chili powder; 12 ounces fusilli or other corkscrew pasta; 1 1/3 cups (about 6 ounces) crumbled feta cheese; 1/4 cup chopped fresh cilantro

Servings: persons

2 3/4 pounds plum tomatoes
1/3 cup olive oil
2 tablespoons plus 2 teaspoons minced garlic
2/3 cup chopped fresh cilantro
1/3 cup chopped red onion
2 tablespoons plus 2 teaspoons fresh lime juice
4 teaspoons minced serrano or jalapeno chilies
4 teaspoons tomato paste
2 3/4 teaspoons chili powder
12 ounces fusilli or other corkscrew pasta
1 1/3 cups (about 6 ounces) crumbled feta cheese
1/4 cup chopped fresh cilantro

1
Bring medium pot of water to boil.
2
Fill medium bowl with cold water and place on work surface close to pot.
3
Cut shallow X through skin at bottom of tomatoes.
4
Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch.
5
Using slotted spoon, transfer each batch of tomatoes to cold water to cool quickly
6
Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes.
7
Using same knife, make neat sone-shaped incision around core at stem end of each tomato; remove cores.
8
Cut tomatoes in half crosswise; squeeze out seeds.
9
Cut tomatoes into small dice and place in large bowl.
10
Season with salt.
11
Heat oil in heavy medium skillet over high heat.
12
Add garlic and saute just until fragrant, about 30 seconds.
13
Pour garlic oil over tomatoes and toss to blend.
14
Mix in cilantro, onion, lime juice, chilies, tomato paste and chili powder.
15
(Can be prepared 2 hours ahead.
16
Let stand at room temperature.)
17
Cook fusilli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
18
Drain fusilli well.
19
Add fusilli and half of cheese to tomato sauce; toss to blend.
20
Season pasta to taste with salt and pepper.
21
Transfer past to large shallow serving bowl.
22
Sprinkle with remaining cheese.
23
Garnish with chopped cilantro and serve.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 3/4 pounds plum tomatoes, 1/3 cup olive oil, 2 tablespoons plus 2 teaspoons minced garlic, 2/3 cup chopped fresh cilantro, and more.

Yes, Southwest Fusilli with Tomatoes, Garlic and Chilies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!