Fusilli Bucati Pasta with Fresh Tomato Sauce
·360g gragnano fusilli bucati pasta
·10-15 cherry tomatoes
·half a jar of sun dried tomatoes in olive oil
·1 x small red onion
·extra virgin olive oil
·salt & pepper
·freshly grated parmesan/vegetarian parmesan
How to Make Fusilli Bucati Pasta with Fresh Tomato Sauce
- Chop the red onion small pieces and fry gently in a large frying pan in a good slug of quality olive oil until soft and transparent.
- Half the cherry tomatoes and add them to the onions as well as the roughly chopped sun dried tomatoes with a little of the oil from the jar. Leave them to cook gently until soft and a little mushy. Add salt and pepper to taste as well as a few torn basil leaves.
- While the tomatoes are cooking, boil a large pan of salted water and add the pasta following the instructions on the packet.
- Drain the Fusilli Bucati pasta well and add to the pan of tomatoes, mix in the sauce making sure that all of the Fusilli are coated. Serve immediately with some parmesan sprinked on top if desired.