Part classic pasta with tomato sauce, part summer pasta salad, this easy side dish is super fast to make and divinely delicious. The no bake sauce comes together in minutes with the aid of your handy, dandy blitzing machine and the flavors of Italy are highlighted in a trio of colors. Do not serve this dish cold as tomatoes retain their fresh taste best in warm or room temperature sauce. If you have access to a variety of tomatoes, use a bunch of different kinds for layers of flavor. Serve with a chilled soup, grilled fish or pork, a juicy chicken, or a grilled steak sandwich. Take a look at the tempting tomato recipe, just read more

Fusilli With Summer Tomato Sauce
From Food & Wine magazine
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2 pounds ripe tomatoes (about 4), chopped
1 large clove garlic, minced
3 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2/3 cup lightly packed fresh basil
1 pound fusilli
1/3 cup grated Parmesan cheese, plus more for serving

1. In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
2. In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.
3. Drain the pasta and toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.

Serves 4.

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