Easy Fusili with Tomato Pesto Sauce

SUBMITTED BY: LYNN DOIRON PHOTO BY: Chef_S

"Spiral pasta tossed with a super easy tomato sauce, sprinkled with Parmesan cheese and garnished with fresh basil. A lovely, simple dish. This is so easy and really yummy!"

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

3 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
1 (14.5 ounce) can diced tomatoes, drained
14 ounces fusili (spiral) pasta
salt and pepper to taste
3 tablespoons pesto
3 tablespoons freshly grated Parmesan cheese
3 tablespoons fresh basil leaves for garnish

READ REVIEWS (14)

DIRECTIONS

Heat oil in a medium skillet over medium heat. Saute 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.

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REVIEWS

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Reviewed on Dec. 1, 2004 by RogueOnion

I enjoyed this recipe and plan on adding it to my regular rotation. I followed the recipe exactly and recommend it. Some people may want to add some garlic.

18 users found this review helpful

Reviewed on Feb. 13, 2007 by vanessajbaca

Very good recipe! Definitely add salt. I added a splash of red wine and some Italian spice and a dash of fat-free creamer, and I think it would have been fantastic without the pesto, which itself was great. The addition of the pesto makes the red tomato sauce an unusual color...I didn't mind but it might throw off kids or people who aren't expecting it. All in all, a success.

3 users found this review helpful

Reviewed on Mar. 1, 2006 by Suzanne

I loved how easy and delicious this dish was. I did make some modifications though, which I think truly added to the flavor of this dish. I added olives and a couple splashes of red wine as the sauce was simmering. I used pennine rigate instead of fusili. After tossing the pennine in the sauce, I added some crumbled feta cheese and then tossed again. I served with grated parmesan cheese on top. This dish is to die for....so yummy.

3 users found this review helpful

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