🍅 Fusilli al pomodoro
Fusilli al pomodoro is one of the simplest Italian pastas: spirals of durum wheat pasta in a quick tomato sauce made with garlic, olive oil and fresh basil. The sauce simmers for 15–20 minutes until it thickens and clings to the twists of the pasta. Light, fresh and naturally vegan, it is an everyday lunch or dinner in Italian homes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g fusilli
- 800 g ripe tomatoes or 2 tins (400 g) of peeled tomatoes
- 2 garlic cloves, sliced
- 2 tbsp extra virgin olive oil
- A handful of basil leaves
- Salt and black pepper
Method
- Warm the olive oil in a pan and gently fry the garlic for a minute without browning.
- Add the crushed tomatoes and a pinch of salt and simmer for 15–20 minutes until thickened.
- Meanwhile cook the fusilli in salted boiling water until al dente.
- Drain the pasta and toss it in the sauce for a minute.
- Tear in the basil, season with pepper and serve.
How to make it lighter
- Keep the oil to 2 tbsp for four plates — 1 tbsp oil ≈ 120 kcal.
- Add extra vegetables such as courgette or spinach to the sauce for a bigger plate.
- Weigh the dry pasta: about 80 g per person is a standard portion.
History
Tomato sauce for pasta became common in southern Italy, especially around Naples, during the 19th century, after tomatoes had been grown in Italy for some two centuries. Today pasta al pomodoro is cooked in every region of the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →