Easy Fusili with Tomato Pesto Sauce


  • 14 ounces fusilli (spiral) pasta
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 3 tablespoons fresh basil leaves for garnish
  • 3 tablespoons freshly grated Parmesan cheese
  • 3 tablespoons pesto
  • salt and pepper to taste
  • 2 cloves garlic, peeled and chopped
  • + 1 more ingredients
    • 3 tablespoons extra virgin olive oil

1. Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. 2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot. 3. Season tomato sauce...

View full recipe at SpringPad


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