Crafting pasta from scratch and pairing it with a simple tomato sauce is both rewarding and delicious. Fusilli Pomodoro features spiraled pasta enveloped in a tangy tomato sauce. Here’s how to make your own handmade fusilli and serve it with a classic Pomodoro sauce.
Ingredients
For the Fusilli:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Pomodoro Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
Start by making the fusilli dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add olive oil and salt, and gradually mix in the flour until a dough forms. Knead the dough for 5-7 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
Divide the dough into portions and roll each portion into thin sheets. Cut the sheets into strips about 1/2 inch wide. To shape the fusilli, wrap each strip around a dowel or spoon handle to form spirals. Gently slide the pasta off and place it on a floured surface or pasta rack to dry.
Bring a large pot of salted water to a boil and cook the fusilli for 2-3 minutes, or until tender but firm. Drain and set aside.
For the Pomodoro sauce, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook for another minute. Stir in crushed tomatoes, dried basil, and oregano. Simmer for 15-20 minutes until thickened. Season with salt and pepper.
Toss the cooked fusilli in the Pomodoro sauce until well-coated. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
Enjoy the comfort and satisfaction of your homemade Fusilli Pomodoro with a side of crusty bread and a light salad.