Fusilli with three types of tomatoes

A delicately flavored first course, fusilli with three tomatoes exudes all the flavor of summer thanks to its authentic ingredients. To make the sauce, we suggest a mix of peeled tomatoes, red datterini tomatoes, and sun-dried tomatoes.

CATEGORY
First courses
DOSES
4
PREPARATION TIME
30 minutes
COOKING TIME
25 minutes
DIFFICULTY
Average

Ingredients

Ingredients for the pasta

• 400g of durum wheat semolina
• 200g of water
• A pinch of salt


Ingredients for the dressing

• 2 550g cans of peeled tomatoes
• 1 360g jar of natural datterino tomatoes
• 4 tablespoons of sun-dried tomatoes in extra virgin olive oil
• Aromatic basil to taste
• Fresh thyme
• 3 cloves of garlic
• Fresh basil
• Salt and pepper to taste

Preparation

To make the dough, pour the flour into the bowl of a stand mixer, add the salt and water, and knead until the dough comes together. Shape it into a ball, wrap it in plastic wrap, and let it rest for about 30 minutes.
Attach the pasta cutter attachment to the stand mixer with the fusilli disc. Add a little dough at a time and cut the fusilli to the desired length. Once ready, let them dry for at least 3 hours.
You can make the fusilli the day before and let them air dry for a whole day; if you prefer, you can use ready-made pasta.

For the dressing, arrange the drained whole cherry tomatoes in a baking dish and add a clove of garlic, a few sprigs of fresh thyme and, finally, season with oil, salt and pepper.

Bake in a fan oven at 210°C (410°F) for 15-20 minutes, just until golden brown; you can also use the grill if you prefer.

Meanwhile, prepare the sauce. In a hot pan, combine the basil herbs, two cloves of garlic, and the drained peeled tomatoes, and season with salt and pepper. Mash the peeled tomatoes with a fork and cook, covered, for about 15 minutes until a sauce forms. If you prefer a smoother mixture, you can blend it with an immersion blender.

Cook the fusilli in salted water for about 4 minutes, or, if using ready-made pasta, according to the package instructions. Once cooked, drain and add to the pan with the sauce, adding half of the roasted cherry tomatoes.

Finally, plate the fusilli, garnishing them with a few cherry tomatoes, basil leaves, and a spoonful of sun-dried tomatoes previously cut into strips.

Watch the video recipe

Discover how to prepare this recipe step by step: watch the video recipe and let it guide you!

Have you seen the video recipe? With just one click, you can buy all Bio Orto ingredients, organic and 100% Italian, directly from our garden to your kitchen.

Organic Basil Flavoured
Bottle pack
Bottle pack: 200 ml
Organic Whole Peeled Tomatoes in Water
Glass pack
Glass pack: 550g
Organic Sun-dried Tomatoes in EVO
Glass pack
Glass pack: 360g
Organic Datterini Tomatoes in Water
Glass pack
Glass pack: 550g

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