Description
Indulge in the rich, flavorful combination of Fusilli pasta and a baked tomato sauce for a quick and satisfying Italian-inspired meal. The perfect balance of al dente texture and a velvety, herb-infused sauce will have you coming back for seconds.
Ingredients
– 12 oz fusilli pasta
– 3 lbs ripe tomatoes, halved
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 cup fresh basil leaves, chopped
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F.
2. – Arrange the tomato halves, cut-side up, on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. – Roast the tomatoes for 45-60 minutes, until softened and caramelized.
4. – In a food processor or blender, blend the roasted tomatoes, garlic, oregano, and half the basil until smooth.
5. – Bring a large pot of salted water to a boil. Cook the fusilli according to package instructions until al dente.
6. – Drain the pasta and return it to the pot. Pour the baked tomato sauce over the pasta and toss to coat evenly.
7. – Serve the Fusilli With Baked Tomato Sauce warm, garnished with the remaining basil and grated parmesan cheese.
Notes
For extra richness, stir in a few tablespoons of heavy cream or butter to the sauce before tossing with the pasta. You can also roast the tomatoes ahead of time and refrigerate the sauce for up to 5 days, making this a quick and easy weeknight meal.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian