Ingredients
.5 c. olive oil
.25 c. red wine vinegar
.25 c. tomato puree
3 hard cooked eggs, chopped
2 green onions, finely chopped
1 garlic clove, minced
2 TB minced fresh parsley
salt and pepper to taste
1 lb. fusilli (freshly cooked, drained)
Preparation
combine oil and vinegar in medium bowl. Add tomato puree, mix well. Whisk in eggs onion, garlic, parsley, salt and pepper, blending thoroughly. Let stand at room temperature at least one hour.
Combine fusilli and sauce in shallow large serving bowl. Toss well, and serve.
Grated fresh Parmessan Reggiano optional.
