Classic red fusilli
By Pamela Mangone Main courses, Pasta classics
October 2, 2015
Classic, simple and delicious, the secret for best results is to use Leaves' pasta and a high quality tomato passata for an amazing combination of natural flavours. Extremely palatable, easy and quick to make, it is the perfect pasta classic dish for children and grown ups!
- Prep: 5 mins
- Cook: 5 mins
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5 mins
5 mins
10 mins
Directions
Add Leaves' fusilli in a pot of salted boiling water.
As the fusilli will be ready in 5 Minutes use this time to prepare the sauce - Both pasta and sauce require only 5 minutes of your time!
Heat a small amount of olive oil in a pan and gently add the passata in. After 5 minutes, add salt to taste and a pinch of sugar.
Now that the pasta is also ready, drain it and toss it quickly in the pan together with the sauce.
You can really be creative and garnish the dish with your favourite fresh herbs, black pepper and a sprinkle of Parmesan cheese.
Tip 1: Remember to add salt before you pour the pasta in so that the it has enough time to get the most flavour!
Tip 2: If you want to add an extra edge of flavour to this recipe, stir fry 1 garlic clove per person while
Tip 3: Try to use a good quality or artisan tomato passata. The beauty of this pasta is in the simplicity and in the quality of the ingredients. Hint: Sun ripe tomatoes taste better
Tip 4: Adding a pinch of sugar to the sauce reduce the acidity of the tomato sauce. It really works!
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