Best 3 Easy Fusilli With Tomato Pesto Sauce Recipes

Indulge in a symphony of flavors with our exquisite Fusilli with Tomato Pesto Sauce, a culinary masterpiece that combines the vibrant freshness of tomatoes with the aromatic allure of pesto. This delectable dish is a testament to the perfect harmony between tangy, sweet, and herbaceous notes. Prepared with the finest ingredients, our Fusilli with Tomato Pesto Sauce is a symphony of textures, featuring tender pasta coated in a luscious sauce brimming with juicy tomatoes, fragrant basil, nutty pine nuts, and a hint of garlic. Each bite is an explosion of flavors, leaving you craving more. This recipe is a culinary adventure that will tantalize your taste buds and leave you utterly satisfied. In addition to the classic Fusilli with Tomato Pesto Sauce, we also offer a collection of delightful variations that cater to diverse preferences. Explore the zesty Salsa Verde Fusilli, where a vibrant green sauce made with fresh herbs, capers, and anchovies adds a piquant touch to the dish. For those who prefer a creamy indulgence, the Creamy Pesto Fusilli is a must-try, featuring a velvety sauce made with pesto, cream, and Parmesan cheese. And for a vegan delight, the Vegan Fusilli with Roasted Red Pepper Pesto is a symphony of flavors and textures, with a vibrant sauce made from roasted red peppers, basil, and pine nuts.

Here are our top 3 tried and tested recipes!

TOMATO PESTO

Tomato Pesto image

Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.

Provided by Michael Chiarello : Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 cups peeled, seeded, and coarsely chopped tomatoes
5 cloves minced garlic
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 tablespoon and 1 teaspoon balsamic vinegar
Sea salt, preferably gray salt, and freshly ground black pepper
1 cup freshly grated Parmesan

Steps:

Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

ONE-POT SUPER EASY FUSILLI

One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

FUSILLI WITH TUNA AND TOMATO SAUCE

Fusilli with Tuna and Tomato Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 pound fusilli
1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other purchased marinara sauce
2 (6-ounces each) cans albacore tuna packed in oil, drained
1 tablespoon drained capers
1 teaspoon grated lemon peel
Salt and freshly ground black pepper
1 tablespoon chopped fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Tips:

Use fresh, ripe tomatoes for the best flavor. If you don't have fresh tomatoes, you can use canned diced tomatoes, but drain them well before using.
Toast the pine nuts before adding them to the pesto. This will bring out their flavor and make them more fragrant.
Don't overcook the fusilli. It should be al dente, or slightly firm to the bite.
Serve the pasta immediately, topped with grated Parmesan cheese and fresh basil.

Conclusion:

This easy fusilli with tomato pesto sauce is a delicious and versatile dish that can be served for lunch or dinner. It's also a great way to use up leftover tomatoes and basil. The pesto sauce is flavorful and creamy, and it pairs perfectly with the tender fusilli pasta. This dish is sure to be a hit with your family and friends.