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Below you can check out the cover recipe from our September 2007 issue as well as cibo's other delicious and helpful features!

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table of contents

index/cover recipe 02 cibo social 12
snacks 03 healthy eating 13
spotlight 04 did you know 14
how to 05 questions & answers 15
fast & simple 06 let's eat italian 16
wine file 09 table talk 17
travel to 10 on cibo 18

For almost all of the recipes in cibo you will need a few basic tools, such as measuring cups and spoons, a chef’s knife and a wooden spoon. Having these items on hand will make your cooking experience even easier. In addition, some of the recipes have Replace and Remove suggestions, for you to alter the recipe to your taste or to what is available at your local supermarket. To complete your food experience we have also included wine suggestions.
Buon Appetito!


1 lb. whole-wheat fusilli
1 scallion, white part only, minced
1 pt. cherry tomatoes, quartered
5 tbsp. extra-virgin olive oil

freshly ground pepper
1 6-oz. can tuna packed in olive oil
1⁄4 c. fresh basil, finely chopped

1 Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. 2 Meanwhile, in a food processor, combine the scallions, 1⁄2 of the tomatoes and 3 tbsp. olive oil. Season with salt and freshly ground pepper and purée until it reaches a sauce-like consistency. 3 Add the tuna with its oil and the remaining tomatoes and pulse until just combined. 4 Transfer the sauce to a large bowl. Add the basil and the remaining olive oil and mix well. 5 Drain the pasta, then add it to the bowl with the sauce. Toss well and serve. Serve immediately. Serves 4

Replace: whole-wheat pasta with plain pasta
Rule of Thumb: 6 qt. of water and 2 tbsp. of salt for 1 lb. of pasta

A light-bodied red wine, such as Pinot Nero

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