Fusilli Julia Recipe
Whole wheat fusilli, tomatoes, extra virgin olive oil, garlic, basil, pine nuts, & Pecorino Romano cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the whole wheat fusilli and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 3
Add Tomatoes and Basil
Add the diced tomatoes and chopped basil to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- 4
Combine Pasta and Sauce
Add the cooked fusilli to the skillet and toss to combine with the tomato sauce. If the mixture is too dry, add a little pasta water.
- 5
Add Pine Nuts and Cheese
Stir in the pine nuts and grated Pecorino Romano cheese. Mix well until the cheese is melted and everything is well combined.
- 6
Serve
Serve immediately, garnished with additional Pecorino Romano and fresh basil if desired.
