Tomato Pesto over Fusilli Pasta
A delicious vegetarian pasta sauce from tinned tomatoes and prepared pesto. Simmered with garlic and served with Parmesan cheese over a bed of fusilli pasta.
Ingredients
Serves: 6
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, peeled and diced
- 1 (440g) tin diced tomatoes
- 500g fusilli pasta
- salt and freshly ground black pepper, to taste
- 1/4 cup pre-made pesto
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves for garnish
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Heat oil in a medium frying pan over medium heat. Saute garlic for 2 minutes then add tomatoes. Simmer for 10 minutes.
- Meanwhile, bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to saucepan.
- Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta then mix well. Sprinkle with cheese, garnish with basil leaves then serve immediately.
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Reviews and Ratings
Global Ratings:
(47)
Reviews in English (43)
Used different ingredients. I loved how easy and delicious this dish was. I did make some modifications though, which I think truly added to the flavour 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. - 29 Sep 2008
Used different ingredients. 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 colour...I didn't mind but it might throw off kids or people who aren't expecting it. All in all, a success. - 29 Sep 2008
Excellent recipe... I used garlic-flavoured tomatoes and it was still a tad bland. Would be good with fresh basil, maybe feta cheese for more flavour. Tastes like a decadent restaurant meal! - 29 Sep 2008