Fusilli With Fresh Pomodoro
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tsp
Kosher Salt (plus more)450 g
Fusilli Pasta1 cup
Extra-Virgin Olive Oil2 cloves
Garlic (smashed)Directions:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes
4
Drain well, reserving 1 cup of the pasta water
5
Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin
6
Heat a large straight-sided skillet over medium-high heat and add the oil
7
Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes
8
Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil
9
Reduce the heat to medium-low and cook for 5 minutes
10
Remove the garlic and basil stems from the pot and stir in the ricotta
11
Add the pasta followed by the Parmigiano-Reggiano
12
Stir to combine and coat everything in the sauce
13
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
14
Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano