Fusilli with Fresh Pomodoro

Fusilli with Fresh Pomodoro
Prep Time
15 min
Cook Time
20 min
6 servings

Authentic Italian doesn’t have to be hard. Giada’s recipe gets a fresh, mouth-watering dinner on your table in no time.



tsp kosher salt, plus more
lb(s) fusilli pasta
1 ½
lb(s) beefsteak tomatoes (about 4 large tomatoes)
cup extra-virgin olive oil
cloves garlic, smashed
sprigs fresh basil, plus ¼ cup chopped basil
cup fresh ricotta, plus more for garnish
1 ¼
cups freshly grated Parmigiano-Reggiano, plus more for garnish


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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