AG Ferrari Foods Fusilli con Sugo di Pomodoro all'Aceto Balsamico
(Corkscrew Pasta with Tomato and Balsamic Vinegar Sauce)

• 1/3 cup A.G. Ferrari Extra Virgin Olive Oil
• 3 large cloves garlic, thinly sliced 2 sprigs fresh rosemary
  (or 2 tsp dried)
• 2 cups canned Italian tomatoes, drained salt and pepper to taste
• 1 bag (500g) A.G Ferrari Fusilli
• 2 tsp A.G. Ferrari Balsamic Vinegar

In a heavy saucepan or casserole dish large enough to hold the cooked pasta, heat the olive oil, garlic and rosemary over medium heat. When the garlic begins to sizzle, add the tomatoes, salt and pepper. Cook for 10 to 12 minutes, breaking up the tomatoes with a wooden spoon. Turn off heat. Cook pasta in 4 quarts salted boiling water until al dente, approximately 8 minutes. Drain and place pasta in the pan with the sauce. Over very low heat, combine and toss pasta with sauce for about 1 minute. Remove from heat. Make a well in the middle of the pasta, add vinegar and toss well. Serve immediately. Serves 4.

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