Fusilli With Tomato-Basil Sauce
This flavorful tomato basil pasta sauce is a comforting and classic dish that will fill your home with delicious aromas as it simmers on the stove. The rich combination of garlic, tomato, and basil creates a vibrant sauce that pairs perfectly with your favorite pasta. Finish off this dish with a sprinkle of Parmigiano-Reggiano cheese for a satisfying and tasty meal.
— Constant Cookbook
Ingredients
- 1/4 cup olive oil
- 4 large garlic cloves, minced
- 1/2 cup tomato paste
- 8 cups canned chopped tomatoes with juice
- 10 to 12 fresh basil leaves
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 Tbs. salt
- 1 lb. fusilli, penne or other medium-size pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Make the sauce</b>
- In a large saucepan over medium-low heat, warm the oil. Add the garlic and saut&#233; until lightly golden, about 3 minutes. Stir in the tomato paste. Add the tomatoes, basil and the 1/2 tsp. salt. Bring to a simmer and cook, stirring occasionally, until the tomatoes break down, about 15 minutes. Remove from the heat and let cool slightly.
- Using a food processor or immersion blender, process the sauce until smooth. Or, position a food mill with the fine shredding disk over a large saucepan and pass the sauce through it. Season the sauce with salt and pepper.
- <b>Cook the pasta</b>
- Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
- Place 2 cups of the sauce in a warmed serving bowl. Drain the pasta and toss with the sauce. Serve, passing the cheese at the table. Serves 4; makes 8 cups sauce total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
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