Fusilli with Sun-dried Tomato Sauce
“Fusilli con Sugo di Pomodoro Secco”
This rich tomato sauce has a relatively short simmering time but gets its concentrated flavour from the sun-dried tomatoes. A terrific multipurpose sauce; make batches of this recipe to freeze for easy weeknight meal preparation.
Preparation Time:
10
min
Cooking Time:
24
min
Servings:
4
Ingredients
2 tbsp (30 mL)
olive oil
1
onion, chopped
2
cloves garlic, minced
1/2 cup (125 mL)
chopped, oil-packed, sun-dried tomatoes
1 tsp (5 mL)
each dried oregano and thyme leaves
2 tbsp (30 mL)
tomato paste
1 can (796 mL)
good quality whole tomatoes such as San Marsano
1/4 cup (50 mL)
chopped fresh basil leaves
1/2 tsp (2 mL)
each salt and freshly ground pepper
Pinch
granulated sugar
1 lb (454 g)
Giovanni Panzani Fusilli # 102
8 oz (250 g)
drained, Bocconcini cheese, cut into bite-sized pieces if large
Method
  1. Heat the oil in a large saucepan set over medium-low heat. Add the onion, garlic, sun-dried tomatoes, oregano and thyme leaves. Cook, stirring often, for 8 minutes or until the onions are very soft.
  2. Add the tomato paste; cook, stirring, for 1 minute. Add the tomatoes and basil. Use a potato masher or spoon to break up the tomatoes. Bring to a boil; reduce the heat and simmer for 15 minutes or until thickened. Add the salt, pepper and sugar.
  3. Meanwhile, prepare fusilli according to package directions. Toss the hot, drained fusilli with sauce and cheese. Adjust seasonings to taste.
Tips
For a smoother sauce, purée in a food processor or blender. Large Bocconcini balls can be replaced with an equal portion of mini Bocconcini or cubed mozzarella cheese.
Ingredient Notes
Sun-dried Tomatoes: Long before their popularity in North America, these preserved tomatoes were "sun-dried" on roof tiles for use during the winter months when fresh tomatoes weren't available. Sun-dried tomatoes are sold two ways; dry and oil-packed. The dry-pack form needs to be re-hydrated in hot water before using. However, those packed in oil (often with the addition of garlic and herbs) are much more flavourful and can simply be blotted dry before using.
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Fusilli with Sun-dried Tomato Sauce

“Fusilli con Sugo di Pomodoro Secco”



Preparation time: 10
Cooking time: 24
Servings: 4


Ingredients

2 tbsp (30 mL)
olive oil
1
onion, chopped
2
cloves garlic, minced
1/2 cup (125 mL)
chopped, oil-packed, sun-dried tomatoes
1 tsp (5 mL)
each dried oregano and thyme leaves
2 tbsp (30 mL)
tomato paste
1 can (796 mL)
good quality whole tomatoes such as San Marsano
1/4 cup (50 mL)
chopped fresh basil leaves
1/2 tsp (2 mL)
each salt and freshly ground pepper
Pinch
granulated sugar
1 lb (454 g)
Giovanni Panzani Fusilli # 102
8 oz (250 g)
drained, Bocconcini cheese, cut into bite-sized pieces if large



Method

  1. Heat the oil in a large saucepan set over medium-low heat. Add the onion, garlic, sun-dried tomatoes, oregano and thyme leaves. Cook, stirring often, for 8 minutes or until the onions are very soft.
  2. Add the tomato paste; cook, stirring, for 1 minute. Add the tomatoes and basil. Use a potato masher or spoon to break up the tomatoes. Bring to a boil; reduce the heat and simmer for 15 minutes or until thickened. Add the salt, pepper and sugar.
  3. Meanwhile, prepare fusilli according to package directions. Toss the hot, drained fusilli with sauce and cheese. Adjust seasonings to taste.

Tips

For a smoother sauce, purée in a food processor or blender. Large Bocconcini balls can be replaced with an equal portion of mini Bocconcini or cubed mozzarella cheese.

Ingredient Notes:

Sun-dried Tomatoes: Long before their popularity in North America, these preserved tomatoes were "sun-dried" on roof tiles for use during the winter months when fresh tomatoes weren't available. Sun-dried tomatoes are sold two ways; dry and oil-packed. The dry-pack form needs to be re-hydrated in hot water before using. However, those packed in oil (often with the addition of garlic and herbs) are much more flavourful and can simply be blotted dry before using.