ONE-POT SUPER EASY FUSILLI
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
- Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.
FUSILLI WITH FRESH POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
- Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
- Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
- Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.
FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
FUSILLI WITH TOMATO PESTO
This uncooked tomato pesto is a fun take on the classic pesto alla Trapanese. It uses almonds instead of pine nuts and dials the basil way back to let the fresh tomatoes shine. Crispy bacon and breadcrumbs add a salty and smokey crunch to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan.
- Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper.
- While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain.
- Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil.
Nutrition Facts : Calories 520, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 534 milligrams, Carbohydrate 63 grams, Fiber 5 grams, Sugar 6 grams, Protein 16 grams
FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE
Provided by Erin Renouf Mylroie
Categories Olive Pasta Tomato Vegetarian Quick & Easy Parmesan Summer Bon Appétit California
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.
FUSILLI WITH CHEVRE, TOMATOES AND BASIL
Make and share this Fusilli With Chevre, Tomatoes and Basil recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blanch tomatoes in pot in boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds.
- Chop tomatoes; place in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
- Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 641.7, Fat 20.8, SaturatedFat 5.9, Cholesterol 11.4, Sodium 106.1, Carbohydrate 92.5, Fiber 5.8, Sugar 6.7, Protein 21.1
FUSILLI WITH CHèRE, TOMATOES AND BASIL
Yield Serves 4
Number Of Ingredients 7
Steps:
- Blanch tomatoes in pot in boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; place in large bowl. Mix in oil, vinegar and garlic. Season to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta, goat cheese and basil to tomato mixture. Toss until mixture is well blended and cheese melts. Season to taste with salt and pepper and serve.
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