Name: Tomato(ish) Pesto Fusilli
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200g fusilli; 3 tbsp sun-dried tomato pesto; 150g cherry tomatoes (halved); Handful fresh basil; 30g Parmigiano-Reggiano (grated); Extra virgin olive oil; Salt

Recipes

Tomato(ish) Pesto Fusilli

By littlelane

A pantry-clever pasta sitting somewhere between tomato sauce and basil pesto made with cherry tomatoes, fresh basil, pine nuts, and EVOO blended into a vibrant, textured sauce. Tossed through bronze-cut fusilli whose spirals grip every bit of the chunky sauce. Not quite pesto, not quite arrabbiata but completely delicious and on the table in 20 minutes.

LL

Written by

littlelane

Ingredients list:

4 cloves of garlic
10–12 cherry tomatoes
3 tbsp of pesto (I used my Pesto alla Genovese recipe)
200g fusilli
Pasta water
Olive oil
Shavings of pecorino romano
Pesto to garnish

Directions:

Difficulty: Easy
Feeds: 2 people
Cooking time: 30 minutes

Cook the Pasta: Bring a large pot of water to a boil and generously season with salt. Add the fusilli and cook until al dente. Reserve some pasta water before draining.
Prepare the Garlic: Thinly slice the garlic and sweat gently in olive oil over low heat until softened and fragrant.
Cook the Tomatoes: Add the cherry tomatoes to the pan and cook for about 10 minutes, until they begin to soften and release their juices.
Form the Base Sauce: Use the back of a spoon to mash the softened tomatoes, creating a rustic sauce.
Add the Pasta: Add the fusilli directly into the pan with the tomato sauce, tossing to combine.
Mix in the Pesto: Turn off the heat and stir in the pesto, loosening with a splash of reserved pasta water if needed for a silky consistency.
Plate the Dish: Serve the pasta in bowls, topped with a generous shaving of pecorino romano.
Finish & Garnish: Add dollops of pesto on top for garnish and serve immediately.