Creamy Tomato Fusilli

Name: Creamy Tomato Fusilli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 340 g fusilli pasta; 2 tbsp olive oil; 4 cloves garlic, minced; 800 g tinned chopped tomatoes; 120 ml double cream; 50 g Parmesan, finely grated; 5 g fresh basil leaves, chopped; 1 tsp salt; 0.5 tsp freshly ground black pepper

#Vegetarian #Italian Cuisine #Easy

Total Time35mins

Rating0.0/ 5.0

Servings4people

Stella Nelson

@stellanelson

Ingredients

fusilli pasta340 g

olive oil2 tbsp

garlic, minced4 cloves

tinned chopped tomatoes800 g

double cream120 ml

Parmesan, finely grated50 g

fresh basil leaves, chopped5 g

salt1 tsp

freshly ground black pepper0.5 tsp

Instructions

Bring a large saucepan of salted water to the boil.

Add the fusilli and cook for 8-10 minutes until al dente. Before draining, reserve about 250 ml of the pasta water, then drain the pasta.

While the pasta is cooking, heat the olive oil in a large frying pan over a medium heat. Add the minced garlic and fry for about 1 minute until fragrant, taking care not to let it brown.

Stir in the tinned chopped tomatoes, salt and freshly ground black pepper. Bring to a gentle simmer, then turn the heat down to low, cover and cook for 10-15 minutes, stirring occasionally.

Remove the lid and stir in the double cream and Parmesan. Cook for 2-3 minutes until the sauce is warmed through and slightly thickened. If it becomes too thick, add a little of the reserved pasta water, a splash at a time, until you reach the desired consistency.

Add the drained pasta to the pan and toss until well coated in the sauce. Stir through the chopped basil.

Creamy Tomato Fusilli

Stella Nelson

Ingredients

Instructions

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