Fusilli With Fresh Pomodoro Recipes

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FUSILLI WITH FRESH POMODORO



Fusilli with Fresh Pomodoro image

Provided by Kim Neuman

Time 25m

Yield 6

Number Of Ingredients 8

1 pound fusilli pasta
1 1/2 pounds of beefsteak tomatoes (about 4 large tomatoes)
1/4 cup extra virgin olive oil
2 garlic cloves (smashed)
3 stems fresh basil (plus 1/4 cup chopped basil)
3/4 teaspoon kosher salt
1/2 cup fresh ricotta cheese (more for garnish if desired)
1 1/4 cup freshly grated Parmigiano Reggiano (plus more for garnish if desired)

Steps:

  • As seen on: Giada in Italy, Episode 4. Dino's Pasta Factory.
  • Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the box suggests, about 8 minutes. Drain well reserving 1 cup of pasta water.
  • Using the large holes on a box grater, grate the flesh of the tomatoes stopping when you are left with just the skin. Heat a large straight-sided skillet over medium high heat and add the oil. Once the oil is hot add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and salt to the hot oil. Reduce the heat to medium low and cook for 5 minutes. Remove the garlic and basil stems and stir in the ricotta. Add the pasta followed by the parmesan cheese directly to the pasta. Stir to combine and coat everything in the sauce. Cook for another 2 minutes to finish the pasta and thicken the sauce slightly, adding pasta water if it ever looks dry. Stir in the chopped basil and serve topped with additional cheese if desired.

Nutrition Facts : ServingSize 6

FUSILLI WITH SPINACH AND ASIAGO CHEESE



Fusilli with Spinach and Asiago Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate and serve.

FUSILLI WITH FRESH POMODORO



Fusilli with Fresh Pomodoro image

Authentic Italian doesn't have to be hard. Giada's recipe gets a fresh, mouth-watering dinner on your table in no time.

Provided by Giada De Laurentiis

Categories     cheese,dinner,herbs,Italian,Main,pasta,tomatoes

Time 35m

Yield 6 servings

Number Of Ingredients 8

¾ tsp kosher salt, plus more
1 lb(s) fusilli pasta
1 ½ lb(s) beefsteak tomatoes (about 4 large tomatoes)
¼ cup extra-virgin olive oil
2 cloves garlic, smashed
3 sprigs fresh basil, plus ¼ cup chopped basil
½ cup fresh ricotta, plus more for garnish
1 ¼ cups freshly grated Parmigiano-Reggiano, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
  • Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
  • Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
  • Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE



Fusilli with Fresh Tomato and Olive Sauce image

Provided by Erin Renouf Mylroie

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Parmesan     Summer     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 11

1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
1 cup chopped fresh basil

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

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