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One-Pot Super Easy Fusilli

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 

Directions

  1. 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.
  2. Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.
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