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Ingredients
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Pasta & Cooking Liquid
Pomodoro Sauce
Finishing & Garnish
Method
Pasta & Cooking Liquid
- 1
Bring water to boil
In a large pot, bring 3 liters of water to a rolling boil. Add 1 tablespoon kosher salt once boiling.
- 2
Cook fusilli
Add 12 oz fusilli and cook uncovered, stirring occasionally, until al dente according to package instructions (typically 9–11 minutes). Reserve 1 cup (240 ml) pasta cooking water before draining. Do not rinse. Drain pasta and set aside.
Pomodoro Sauce
- 3
- 4
Sweat aromatics
In a large wide sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add 3 thinly sliced garlic cloves and 1 minced shallot. Cook, stirring, until softened and fragrant, about 1.5–2 minutes. Do not brown the garlic.
- 5
Build sauce
Add 1 tablespoon tomato paste to the pan and cook 30 seconds, stirring, to deepen the flavor. Pour in the crushed San Marzano tomatoes and stir to combine.
- 6
Simmer
Bring sauce to a gentle simmer, then reduce heat to low. Stir in 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes. Simmer uncovered, stirring occasionally, for 12–15 minutes until slightly reduced and bright.
- 7
Finish sauce
Off the heat, stir in 8 torn basil leaves and 1 tablespoon unsalted butter until melted to enrich and slightly thicken the sauce. Taste and adjust seasoning with more salt or sugar if needed.
Finishing & Garnish
- 8
Combine pasta and sauce
Return the drained fusilli to the pan with the pomodoro sauce over low heat. Add ½ cup (120 ml) reserved pasta water to help the sauce emulsify. Toss vigorously for 1–2 minutes so pasta is evenly coated; add more reserved water a tablespoon at a time if the sauce seems too thick.
- 9
Add cheese and finish
Remove from heat and immediately add 1 cup finely grated graviera cheese, tossing to melt and create a silky coating on the pasta. If needed, stir in up to 2 tablespoons extra-virgin olive oil for gloss.
- 10
Plate and garnish
Divide pasta among 4 warmed plates (servings). Top each portion with an extra light grating of graviera if desired, drizzle about ¼ teaspoon olive oil per plate, and garnish with remaining fresh basil leaves.