Recipes › Pasta › Fusilli with Tomato Sauce Recipe

Fusilli with Tomato Sauce Recipe

Recipe by Pedro M. A. Neves

This authentic Italian pasta dish combines tender fusilli with a vibrant, slow-simmered tomato sauce that balances acidity and sweetness. The sauce clings beautifully to the spiral shape of the pasta, delivering rich tomato flavor in every bite. A simple yet elegant main course that showcases the quality of fresh tomatoes and quality pasta.

Ingredients

• 400g fusilli pasta
• 800g canned San Marzano tomatoes (or 900g fresh tomatoes, peeled and crushed)
• 4 cloves garlic, minced
• 60ml extra virgin olive oil
• 1 small onion, finely diced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 10g fresh basil leaves (for garnish)
• 30g Parmigiano-Reggiano cheese, grated (optional)

Instructions

1. Heat extra virgin olive oil in a large, heavy-bottomed saucepan over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened and translucent, stirring occasionally.

3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4. Pour in the crushed tomatoes (with their juices if canned) and add dried oregano, basil, and red pepper flakes if using.

5. Reduce heat to medium-low and simmer the sauce uncovered for 20-25 minutes, stirring occasionally. The sauce should reduce slightly and develop deeper flavor. Season with salt and pepper to taste.

6. While the sauce simmers, bring a large pot of salted water to a rolling boil and cook the fusilli according to package directions until al dente (typically 9-11 minutes).

7. Reserve 120ml of pasta cooking water before draining the fusilli in a colander.

8. Add the drained pasta to the tomato sauce and toss gently to coat, adding pasta water a little at a time (30-60ml) to achieve a silky consistency.

9. Divide into serving bowls and garnish with fresh basil leaves and grated Parmigiano-Reggiano cheese if desired.

Substitutions

• Use whole peeled tomatoes and blend or crush by hand for a chunkier sauce texture
• Substitute garlic with 2 tablespoons tomato paste for a deeper, earthier flavor
• Replace fresh onion with 1 tablespoon onion powder if avoiding raw onions
• Use gluten-free pasta for a gluten-free version, following the same cooking method

Tips

• Do not over-stir the sauce; gentle occasional stirring prevents breaking down tomatoes excessively and maintains texture
• Reserve pasta water before draining—the starch acts as a natural emulsifier to create a silky sauce coating
• For best flavor, use San Marzano tomatoes canned within the current year; older cans may have diminished acidity
• Finish with fresh basil added just before serving to preserve its bright, aromatic qualities

Pasta al pomodoro is a foundational Italian dish rooted in Southern Italian tradition, particularly from Naples and surrounding regions. It represents the Italian philosophy of letting quality ingredients shine through simplicity rather than elaborate preparation.

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