Fusilli al Pomodoro Fresco

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 579
• Protein: 18 g
• Carbs: 83 g
• Fat: 20 g

Ingredients

• 400 g Fusilli ( dry )
• 600 g Vine tomato ( diced )
• 2 piece Garlic ( sliced )
• 4 tbsp Extra virgin olive oil
• 1 piece Basil ( fresh bunch )
• 50 g Parmesan cheese ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Base preparation

   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. Sauce cooking

   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. Pasta cooking

   Plunge the fusilli into a large volume of heavily salted boiling water. Cook until firm to the bite.

4. Final emulsion

   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.

Chef's tips

• 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.

Storage

Consume immediately. Can be kept for 24h in the fridge but the pasta will lose its al dente texture.