Enjoy This Fresh And Hearty Pinoy Take On Mediterranean Fusilli Toss Dish
There are literally a million ways to prepare pasta. Okay, maybe not literally, but there’s just so much you can do with it! Something that makes all of us want to have some pasta lovin’ as often as we can.
And as a tribute to the amazing pasta, we decided to get creative with a new pasta dish that is sure to delight every pasta lover out there.
In this recipe, we are turning the rustic Mediterranean Fusilli Salad into a healthier Filipino version with bangus.
Sounds good? It tastes heavenly, too. Just follow the instructions!
Mediterranean Fusilli Toss
Ingredients
½ pound fusilli pasta
1–2 pieces Sarangani Bay Marinated Bangus, pan–fried then flaked
2 pieces Japanese eggplant
1 piece red bell pepper
2 pieces zucchini, sliced
1 piece white or yellow onion, sliced into rings
3 tbsp green olives, sliced
3 tbsp black olives, sliced
1 cup marinated artichokes, quartered
3 tbsp lemon juice
3 tbsp white wine vinegar
2 tbsp Dijon mustard
⅔ cup extra virgin olive oil
salt and ground black pepper to taste
fresh basil leaves for garnish (optional)
Procedure
Cook fusilli according to package directions.
Drain and toss pasta with a little olive oil to coat, cool pasta.
Sprinkle the flaked Sarangani Bay Marinated Banguswith a little lemon juice.
Toss into pasta set aside.
Cook bell pepper directly over fire until charred.
Place into a paper or plastic bag for 15 minutes.
Remove from bag, peel skin, and discard seeds and stem before slicing, add to pasta mixture.
Slice eggplants into ¼ inch–thick pieces.
Lay on a plate in a single layer and sprinkle with a little salt.
Set aside for 30 minutes then pat dry with a paper towel.
Grill over medium high heat until done, set aside to cool, add to pasta.
In the same pan, grill sliced zucchini and onion rings.
Brush with a little olive oil, if necessary, cool then add to pasta, toss in olives and artichokes.
In a bowl, mix together remaining lemon juice, white wine vinegar and Dijon mustard, add salt and pepper, whisk in olive oil.
Toss vinaigrette into fusilli mixture, chill for at least 2 hours.
Transfer to a serving bowl and garnish with fresh basil leaves, serve cold.
