I bought a pot of basil home, and the aroma filled the whole room. The aroma of fresh basil is really unbeatable. If you see a fresh and nice one, buy it and cook some pasta!
This time the ingredients are very simple, mainly onion, garlic, tomato and basil. It’s slightly spicy, refreshing, and it takes less than 30 mins to make. Curry Boy praised that it’s a restaurant quality!
Fresh Tomato Garlicky Sauce
Since the basil is very fresh, I want the whole spaghetti packed with the freshest taste. So, instead of tinned tomatoes, I used 6 ripe and big-sized cherry tomatoes, with a little more olive oil to make the sauce.
Of the many spaghetti tomato sauces, this one is the second easiest, made with just fresh tomatoes, garlic, dried chilli, and olive oil. The easiest is to use tomato passata, which is rich in flavour, vibrant, already strained and hence saves time.
Tomato Basil Garlic Fusilli Recipe
When the ingredients are so fresh, why use tinned? Let them shine and you’ll be rewarded with a plate of restaurant-quality pasta.
Ingredients
Serves 2
- 150 g fusilli
- 6 (200 g) S~M tomatoes
- 15 g fresh basil
- 1 mushroom, sliced
- ¼ onion, sliced
- 2 cloves garlic, minced
- 1 dried chilli, deseeded
- Parmesan cheese
- olive oil
- salt and pepper
How to Make
- Bring a pot of salted water to a boil, cook the fusilli as per packet instructions.
- Warm a tbsp of olive oil in a pan over medium-low, cook the onions until translucent. Then add the garlic and chilli to cook until fragrant.
- Add the tomatoes and mushrooms to cook. Use a pair of tongs of fork, press the tomatoes to release the jellies into the sauce. Season with a pinch of salt and pepper. Cook the sauce until slightly thickened.
- Stir in the cooked fusilli and add about 3 tbsp of pasta cooking water.
- Scatter over freshly torn basil, grate in Parmesan cheese, and drizzle in some more extra virgin olive oil before serving.
