Saturday, 30 March 2013

Tomato Basil Fusilli with Cheese

Fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle.
Here is a simple recipe for making Fusilli pasta.
If you do not like Fusilli you could use toss any other pasta like Spaghetti, Penne or Farfalle into this Tomato Basil sauce.
Serves 3
Fusilli Pasta - 250 gms
Extra-virgin olive oil - 3 tbsps
Garlic cloves - 2 - finely chopped
Tomatoes - 6 - medium sized
Sugar - 1 pinch
Black pepper and salt - as per taste
Fresh basil leaves - 5 - chopped
Cheese - cheddar or parmesan or any cheese of choice - grated - 1/2 cup to 1 cup

Cook the pasta as per instructions given on the pack. Drain and keep aside.
Blanch the tomatoes in hot water for about 3-5 minutes, peel them, puree them along with basil leaves and keep aside.
Take a heavy bottomed pan, keep on medium heat, add the extra virgin olive oil and garlic and cook until soft. Now add the tomato basil puree', sugar , salt and pepper and simmer for 10 minutes stirring occasionally.
Now toss the fusilli pasta into this sauce and serve hot garnished with lots of cheese as desired.

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