Fusilli with Fresh Tomato
Ingredients
- 400 gFusilli (dry)
- 600 gVine tomato (diced)
- 2 pcGarlic (sliced)
- 4 tbspExtra virgin olive oil
- 1 pcBasil (fresh bunch)
- 50 gParmesan cheese (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Al dente pasta coated in a lightly cooked tomato sauce, still bursting with juice. The scent of fresh basil mingles with the fruity aroma of warmed olive oil.
- 1
Dice the tomatoes into large chunks. Thinly slice the garlic. In a sauté pan, heat the olive oil and brown the garlic without burning it: it should be golden.
- 2
Add the tomatoes to the pan with a pinch of salt. Let them cook down over high heat. The tomatoes should release their juice and start to coat the spoon while keeping whole pieces.
- 3
Plunge the fusilli into a large volume of heavily salted boiling water. Cook until firm to the bite.
- 4
Drain the pasta, reserving some cooking water. Toss them into the sauce. Add the chopped basil and parmesan. Mix vigorously to create a glossy emulsion.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta, starch is key for the sauce to stick.
- The pasta water should be as salty as seawater to give body to the grain.
- If the sauce is too dry, add a ladle of pasta cooking water.
How long does this dish keep?
Consume immediately. Can be kept for 24h in the fridge but the pasta will lose its al dente texture.
