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
Ingredients:
Serves 3
Ingredients:
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
Method:
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.
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
Method:
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.
wow... this looks so tempting! and seems easy too
ReplyDeleteHi, I've looked through your wonderful site. Lovely recipes from all over India. I'm surely going to try some.
ReplyDeleteHowever, with this European recipe here, I have to comment: We NEVER precook pasta, drain and keep aside. It would stick together and give a mess. Maybe Indian pasta is different (as I've seen this before)? To make it genuine you'd prepare the sauce and pour the pasta into the boiling water as you call for the family to get ready for the meal. When they've all been remidned and have finally washed their hands, the pasta is al-dente and ready to take out. If the kids take any longer, you'd better drizzle a spoonfull of olive oil over the pasta and toss.
Thank you Bettina for liking my blog. There is nothing called Indian pasta. All the pasta we get here is of International brands only, so I always say cook as per packet instructions as they give the perfect way to make the pasta. What you have said is perfectly correct, which probably I should have included in my instructions. I just took it for granted that everyone knows how to make pasta. Thanks again for pointing out!! I will update my recipe for novices. Thanks!! And yes please try out my Indian recipes!!
DeleteGreat blogg post
ReplyDelete