Recipes
Tomato(ish) Pesto Fusilli
Kinda tomato pesto, kinda not?
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.
Product Used
Piccardo & Savorè - Olive Oil (1L)
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