Fusilli al Pomodoro ___

Fusilli al Pomodoro


For the Pasta:

  • 1 pound Fusilli pasta
  • 28 ounces crushed tomatoes
  • 4 cloves of garlic
  • 2 basil leaves
  • Pecorino cheese
  • extra virgin olive oil
  • salt


In a saute pan add 3 Tbs of EV olive oil and let it get warm.

Add the garlic and let it get golden.

Add the tomatoes and cook for 5 minutes.  Add salt as desired and the bail broken by hand.

Meanwhile cook the fusilli in salted water.

Once the pasta is al dente, add it to the sauce and toss for 2 minutes.

Shut the flame and grate some pecorino cheese on the pasta.  Toss once again and serve.