Long Fusilli Pasta Recipes

FUSILLI WITH FRESH POMODORO

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.

LONG FUSILLI PASTA WITH PESTO CALABRESE

Steps:

• Put a pot of water onto boil for the pasta. Add salt once it starts to boil.
• Prepare the vegetables. Peel and slice the onion, cut the pepper and the tomatoes into pieces. Wash and chop the basil. If using a fresh or dried red chilli pepper, cut into small pieces.
• Heat the oil In a large frying pan or skillet. Add the onion and cook until slightly soft. Then add the red pepper and cook until it starts to soften too.
• Add the tomatoes and peperoncino and let the vegetables cook until they are all soft. Add salt and pepper to taste along with the basil and oregano.
• Remove the vegetables from the pan, let them cool a little and liquidize them with their cooking juices in a food blender or processor. You need to get a smooth creamy consistency. I like it a little rustic, meaning with some small veg pieces.
• Pour the sauce into a bowl and add 200g of the ricotta and the pecorino. Mix everything together with a fork to incorporate the cheeses.
• Cook the pasta al dente in the boiling salted water according to the instructions on the packet. When the pasta is ready, save a cup of the cooking water and strain it.
• Return the pasta to the pan and add the sauce. Mix well. If you think the sauce is too dry, add some of the saved pasta cooking water.
• Serve immediately with the extra ricotta cheese and peperoncino flakes if required.
• I also served this dish with datterini tomatoes roasted with garlic for 10 minutes in a hot oven.

LONG FUSILLI PASTA WITH AUBERGINES AND MOZZARELLA

Steps:

• Finely chop the onion. Wash and dice the aubergines.
• In a large, hot pan, she begins to fry the bacon. When it starts to release the fat, add the garlic and onion and sauté until the onion is browned.
• Add the aubergines and fry them over medium heat, until they are softened, (if you want you can fry them separately previously). If they are too dry, add 1 or 2 tablespoons of oil to avoid burning them.
• Add the chopped peeled tomatoes, oregano, basil, chilli and white pepper to taste and salt. Stir well and finally add the water and cook over medium-low heat, taking care to mix it.
• Put a large pot of water on the stove.
• Cut the mozzarella into pieces and grate the pecorino and parmesan.
• When the sauce has set, turn off the heat.
• When the water boils, add salt and cook the pasta according to the package directions.
• When the pasta is half cooked, heat the sauce and add the mozzarella so that it warms up and melts.
• Cook the pasta, drain it, keeping some water of the pasta aside. Add the pasta to the sauce and mix well. If it is too dry, add a little water kept aside and finally the Parmesan and pecorino. Serve still hot.