Fusilli

Fusilli al Pomodoro e Basilico

A classic Italian preparation of fusilli: bronze-cut spiral pasta tossed with a simple San Marzano tomato sauce, garlic, olive oil, and fresh basil. It is the kind of weeknight dish eaten across Italian homes.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) fusilli pasta, bronze-die if possible; holds sauce better
• •500 g (1 lb 2 oz) San Marzano tomatoes, whole, peeled; canned is fine and traditional outside of season
• •3 cloves garlic, gently crushed, left whole
• •60 ml (¼ cup) extra-virgin olive oil
• •6 leaves fresh basil, plus more to finish
• •5 g (1 tsp) salt, for the pasta water, plus to taste
• •1 pinch sugar, only if tomatoes taste sharp
• •40 g (1½ oz) Pecorino Romano, freshly grated; or Parmigiano-Reggiano

Steps

1. 1 Bring 2 litres (about 8½ cups) of water to a rolling boil in a large pot, then salt it with about 10 g (2 tsp) of salt — it should taste lightly briny, like sea water.
2. 2 Meanwhile, warm the olive oil with the crushed garlic cloves in a wide pan over medium-low heat for 2–3 minutes, until the garlic is fragrant and just turning pale gold. Do not brown it.
3. 3 Fish out the garlic cloves (or leave them in if you prefer a stronger flavor). Add the tomatoes, crushing each one with your hands or a fork. Stir in a pinch of salt and, if the tomatoes taste sharp, the small pinch of sugar.
4. 4 Simmer the sauce gently, uncovered, for 12–15 minutes, until it has thickened slightly and the oil begins to separate at the edges. Tear in the basil leaves in the last minute.
5. 5 Drop the fusilli into the boiling water and cook 1 minute less than the package time, until al dente — the spirals should be tender at the edges but still have a firm bite at the core. Reserve 120 ml (½ cup) of pasta water before draining.
6. 6 Add the drained fusilli directly to the sauce pan. Splash in a little of the reserved pasta water and toss vigorously over medium heat for about 30 seconds, until the sauce clings to every ridge and spiral.
7. 7 Taste and adjust salt. Divide between warm bowls, finish with a drizzle of raw olive oil, the grated Pecorino Romano, and a few small basil leaves. Serve immediately.