Easy Tomato Fusilli Pasta Recipe – Quick Italian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Easy Tomato Fusilli Pasta Recipe – Quick Italian Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a big bowl of comforting pasta. This Easy Tomato Fusilli Pasta is my go-to when I’m craving something simple, flavorful, and satisfying. It’s a recipe I first made when I was a student, and it’s been a family favorite ever since! It’s quick enough for a weeknight, but tastes like you’ve been simmering it all day. Let’s get cooking!

Why You’ll Love This Recipe

This tomato fusilli pasta is seriously a winner. It’s ready in under 30 minutes, uses minimal ingredients, and delivers maximum flavor. Plus, it’s incredibly versatile – you can easily adjust the spice level or swap in different veggies. It’s the perfect recipe for when you want something delicious without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delightful pasta:

• 4 cups water
• 0.5 teaspoon salt
• 2 cups fusilli pasta (about 200 grams)
• 220 grams ripe tomatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• 2 teaspoons red chili flakes (adjust to your spice preference!)
• 0.25 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 1 tablespoon fresh basil leaves, chopped
• 0.25 teaspoon sugar (optional, but recommended!)
• Grated Parmesan cheese, for serving

Ingredient Notes

A few little things that make a big difference in this recipe:

• Ripe Tomatoes are Key: Seriously, don’t skimp on the tomatoes! The riper they are, the sweeter and more flavorful your sauce will be. I like to use Roma tomatoes, but any good quality ripe tomato will work.
• Good Olive Oil Matters: A good quality extra virgin olive oil adds so much flavor. It’s worth investing in a bottle you love.
• Fusilli for the Win: I love using fusilli pasta (the spiral kind!) because the sauce clings to all those little grooves. It just makes every bite extra flavorful. But feel free to experiment with other shapes!

Step-By-Step Instructions

Alright, let’s make some pasta!

1. First, bring 4 cups of water to a boil in a large pot. Add 0.5 teaspoon of salt. This seasons the pasta from the inside out!
2. Add 2 cups (about 200 grams) of fusilli pasta and cook according to package directions, until al dente – meaning it’s cooked through but still has a bit of bite. Drain the pasta and set it aside.
3. While the pasta is cooking, let’s make the sauce. Blend 220 grams of ripe tomatoes into a smooth puree. Don’t add any water – we want a concentrated tomato flavor!
4. Heat 2 tablespoons of olive oil in a pan over medium heat. Add 1 teaspoon of minced garlic and 2 teaspoons of red chili flakes. Sauté briefly, just until fragrant (about 30 seconds). Be careful not to burn the garlic!
5. Pour in the tomato puree and add 0.5 teaspoon of salt. Bring to a simmer, then cover and cook for 10-12 minutes, or until the oil starts to separate from the sauce. This is how you know it’s ready!
6. Stir in 0.25 teaspoon of dried oregano, 0.25 teaspoon of black pepper, and 0.25 teaspoon of sugar (if using). The sugar helps balance the acidity of the tomatoes.
7. Add the cooked pasta to the sauce and toss to coat everything evenly.
8. Finally, stir in 1 tablespoon of chopped fresh basil leaves. Serve immediately with a generous sprinkle of grated Parmesan cheese.

Expert Tips

• Don’t Overcook the Pasta: Al dente is the way to go! It holds its shape better and absorbs the sauce beautifully.
• Taste as You Go: Adjust the salt, pepper, and chili flakes to your liking.
• Fresh Basil is Best: If you can, use fresh basil. It makes a huge difference in flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Skip the Parmesan cheese and sprinkle with nutritional yeast instead. It adds a cheesy flavor without the dairy! My friend, Sarah, swears by this.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta. There are some great options available now!
• Spice Level: Adjust the amount of red chili flakes to control the heat. I usually add a little extra because I love a bit of a kick!
• Quick Weeknight Meal Adaptation: In a pinch, you can use a 700g jar of crushed canned tomatoes instead of fresh. Just reduce the simmering time to about 5-7 minutes.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Can I use other types of pasta for this recipe? Absolutely! Penne, spaghetti, or rotini would all work well.
• How can I make the tomato sauce less acidic? Adding a pinch of sugar helps balance the acidity. You can also add a small knob of butter.
• What is the best way to store leftover pasta? Store it in an airtight container in the refrigerator. Adding a tablespoon of pasta water before storing can help prevent it from drying out.
• Can this pasta be made ahead of time? You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta when you’re ready to serve.
• What kind of tomatoes work best for this sauce? Roma tomatoes are ideal, but any ripe, flavorful tomato will do.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it!