This summery pasta plays opposites off each other—cool sauce and warm pasta, sweet tomatoes and snappy lemon, hot chile and cool mint. The sauce is delicious when served at room temperature (it can stand for an hour). so resist the urge to refrigerate it. Fast Weekday Pastas

Lynne Rossetto Kasper
August 1999

Gallery

© Luca Trovato

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large serving bowl, combine the frying pepper, red onion, jalapeño, garlic, lemon juice and oregano. Season with salt and pepper and let stand for 10 minutes. Add the tomatoes, olives, mint, basil and oil.

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  • Bring a large pot of water to a boil. Add salt, then add the fusilli and cook until al dente; drain. Add the fusilli to the sauce along with the Asiago and watercress. Toss the pasta with the sauce and serve.

Suggested Pairing

The tomato sauce gives this pasta dish a tartness best complemented by a bright, zesty red: Sangiovese. Try a California bottling or a Chianti Classico.

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