Fusilli with Tomato Pesto Sauce

    20 min

    Fusilli pasta tossed with a tomato pesto sauce, sprinkled with Parmesan and garnished with fresh basil. An easy midweek supper!

    66 people made this

    Serves: 6 

    • 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

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat oil in a medium frying pan over medium heat. Sauté garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
    2. 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.
    3. 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.

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    Reviews in English (42)


    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 beI was quite dissapointed!!  -  07 Apr 2010