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

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.