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
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
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
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
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
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 17
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.
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