Fusilli with Tomato Pesto Sauce
Fusilli pasta tossed with a tomato pesto sauce, sprinkled with Parmesan and garnished with fresh basil. An easy midweek supper!
I made it!
56 people made this
3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
1 (400g) tin chopped tomatoes
1 (500g) pack fusilli pasta
salt and freshly ground black pepper to taste
3 tablespoons shop-bought pesto
3 tablespoons freshly grated Parmesan cheese
handful fresh basil leaves for garnish
5 min › Cook:
15 min › Ready in:
Heat oil in a medium frying pan over medium heat. Sauté garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves, and serve immediately.
Reviews & ratings
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Reviews in English
Used different ingredients.
I used sun-dried tomatoes for a more intense tomato flavour. They were packed in oil, so I used the oil from the jar instead of the regular olive oil. This lended a nice, subtle tomato flavour. I think I added a little more pesto, however, as without the tinned tomatoes it was too dry. Great, easy dish!!!!
29 Sep 2008
this couldn't have been easier. it was really tasty, too. great for when you're skint but still want to eat well.
29 Sep 2008
I thought that this was 'ok',but not as good as i expected it to be
I was quite dissapointed!!
07 Apr 2010
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