Ready in 12 minutes
Serves 3 - 4 people
Suitable for vegetarian
Ingredients
(*omit for vegetarians)
| 350g | Fusilli |
| 1 can | Cook Italia Chopped Tomatoes |
| 2 tablespoons | Cook Italia Tomato Purée |
| 1 tablespoon | Olive Oil |
| 2 cloves | Garlic, crushed |
| A teaspoon | Dried Oregano |
| A good sprinkling | Black Pepper and Salt |
| A handful | Fresh Basil leaves, roughly torn |
| 125g | Mascarpone Cheese (so, half a 250g tub) |
| A sprinkling of | Cook Italian Grated Italian Cheese* |
Method
Cook the Spirali pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.
Whilst the Pasta is cooking, warm the olive oil in a large pan on a medium heat then add the garlic and fry, stirring gently, for about a minute, until it is lightly golden but not burnt.
Carefully pour in the Chopped Tomatoes, then add a scant half can of water, the Tomato Purée & oregano and a sprinkling of salt and black pepper, and stir well.
Turn the heat down to a simmer for about 8 minutes, stirring occasionally, until the Pasta is ready.
Now take a spoonful of the Pasta water and put it into the Tomato sauce, then drain off the rest of the water from the Pasta – you don’t need to keep any more of the Pasta water.
Add the Mascarpone cheese and torn basil leaves to the tomato sauce too, and stir well.
Tip the cooked, drained Spirali into the tomato sauce, and gently mix them all together so that the pasta is thoroughly coated in the sauce.
Serve immediately with a sprinkle of Grated Italian Hard Cheese* (if using) and a twist of black pepper for the truly Italian touch.
Hints & Tips:
For a bigger portion of sauce, add another can of chopped tomatoes instead of the half-can of water, or half a jar of passata, to the pasta sauce as you are warming it.
For added protein, add left-over cooked chicken, or fry off sliced sausages or Italian Pepperoni and stir these into the sauce as you combine them all together with the pasta.
