Loading Video...
Recipe courtesy of Giada De Laurentiis

Fusilli with Fresh Pomodoro

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
  2. Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
  3. Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
  4. Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.
Michael Symon

Pasta Pomodoro

19m Easy 98%
CLASS
32m Easy 99%
CLASS
21m Easy 99%
CLASS
Stuart O'Keeffe

Mixed Vegetable Pasta

12m Easy 98%
CLASS
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages