Fusilli Four Color Pasta Recipes

FUSILLI WITH FRESH POMODORO

Fusilli with Fresh Pomodoro image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3/4 teaspoon kosher salt, plus more
1 pound fusilli pasta
1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed
3 stems fresh basil, plus 1/4 cup chopped basil
1/2 cup fresh ricotta, plus more for garnish
1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish

Steps:

Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
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. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

FUSILLI FOUR COLOR PASTA

Fusilli Four Color Pasta image

Make and share this Fusilli Four Color Pasta recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
1 walla walla onions or 1 other sweet onion, sliced
2 garlic cloves, chopped
1 yellow pepper, sliced
1 red pepper, sliced
1 green pepper, sliced
1 orange bell pepper, sliced
1 teaspoon salt
1 tablespoon balsamic vinegar
1/2 cup white wine or 1/2 cup chicken stock
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
3/4 lb fusilli, cooked
1/3 cup parmigiano-reggiano cheese, grated
1 lemon, zest of
20 black olives, pitted & chopped
fresh coarse ground black pepper

Steps:

Cook the onion first and then add the other ingredients so they are cooked but still crisp.
Mix all the ingredients together in a skillet (except the pasta) heat to hot.
Mix with the cooked pasta, GOOD GOOD.

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