Quick Fusilli Pasta Recipe – Spinach, Tomato & Chili Flakes

Last Updated on 2 months by Neha Deshmukh

Quick Fusilli Pasta Recipe – Spinach, Tomato & Chili Flakes

Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful pasta recipe with you. It’s become a weeknight staple in my kitchen – quick to whip up, satisfying, and packed with goodness. Honestly, sometimes the simplest meals are the best, right? This one’s a winner for when you’re craving something comforting but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

This fusilli pasta is a delightful blend of fresh spinach, juicy tomatoes, and a little kick from chili flakes. It’s ready in under 20 minutes, making it perfect for busy evenings. Plus, using whole grain pasta adds a lovely nutty flavor and a boost of fiber. It’s a feel-good meal that’s both delicious and relatively healthy!

Ingredients

Here’s what you’ll need to create this magic:

• 2 teaspoons olive oil
• 2 teaspoons onion, finely chopped
• 2 tablespoons garlic cloves, crushed
• ½ teaspoon dried chili flakes
• 1 tablespoon dried oregano
• 1 cup chopped spinach
• 2 tomatoes, chopped
• 1 tablespoon tomato ketchup
• 1 teaspoon pepper sauce
• 200 grams whole grain fusilli pasta, cooked
• 4 tablespoons parmesan cheese, grated

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Olive Oil Varieties & Their Impact: I usually use extra virgin olive oil for the best flavor, but a light olive oil works just fine for everyday cooking.
• The Benefits of Whole Grain Fusilli: Whole grain pasta is a fantastic source of fiber, keeping you fuller for longer. It has a slightly nuttier taste that complements the sauce beautifully.
• Choosing the Right Tomatoes for Flavor: Ripe, juicy tomatoes are key! Roma tomatoes are a great choice because they have less water and more flavor.
• Spice Level Customization with Chili Flakes: Feel free to adjust the chili flakes to your liking. If you’re sensitive to spice, start with ¼ teaspoon. If you like it hot, go for ¾ teaspoon!
• Parmesan Cheese: A Classic Finish: Freshly grated parmesan is always best, but pre-grated works in a pinch. It adds that lovely salty, umami flavor we all crave.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a frying pan over medium heat. Add the chopped onions and sauté for about 2 minutes, until they start to soften and become translucent.
2. Now, add the crushed garlic and chili flakes. Sauté for another 3 minutes, until fragrant – you’ll know it’s ready when you can really smell the garlic! Be careful not to burn it.
3. Sprinkle in the oregano and a pinch of salt. Cook for just 1 minute, stirring constantly, to help the flavors meld together.
4. Add the chopped tomatoes and spinach. Cook for about 3 minutes, until the tomatoes soften and the spinach wilts down.
5. Stir in the tomato ketchup and pepper sauce. Mix everything thoroughly and then remove the pan from the heat.
6. Toss the cooked whole grain fusilli pasta into the sauce, making sure every strand is nicely coated.
7. Sprinkle generously with grated parmesan cheese before serving.

Expert Tips

A few little secrets to make this pasta even better:

• Achieving the Perfect Sauce Consistency: If the sauce is too thick, add a splash of pasta water to loosen it up. If it’s too thin, let it simmer for a minute or two longer.
• Preventing Pasta from Sticking: Always reserve about a cup of pasta water before draining. It’s liquid gold! It helps create a creamy sauce and prevents the pasta from sticking together.
• Enhancing Flavor with Fresh Herbs: A sprinkle of fresh basil or parsley at the end adds a lovely freshness.

Variations

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

• Vegan Adaptation: Simply omit the parmesan cheese or use a vegan parmesan alternative. Nutritional yeast also adds a cheesy flavor! My friend, Priya, swears by it.
• Gluten-Free Option: Use gluten-free fusilli pasta. There are some really good options available now.
• Adjusting the Spice Level: As mentioned before, play around with the amount of chili flakes. You could also add a pinch of cayenne pepper for extra heat.
• Quick Weeknight Meal Adaptation: Use pre-chopped vegetables to save even more time.

Serving Suggestions

This pasta is delicious on its own, but here are a few ideas for serving:

• Serve hot with a side of crusty bread for soaking up the sauce.
• A simple green salad complements the pasta perfectly.
• A glass of chilled white wine or sparkling water is a refreshing beverage pairing.

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. You might need to add a splash of water to rehydrate the pasta.

FAQs

Let’s answer some common questions:

• What type of pasta works best with this sauce? Fusilli is fantastic because its spirals hold the sauce really well. But penne, rotini, or farfalle would also work beautifully.
• Can I use fresh spinach instead of frozen? Absolutely! Use about 2 cups of fresh spinach, and add it to the pan just before the tomatoes.
• How can I make this dish 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.
• Is it possible to add protein to this pasta? Definitely! Grilled chicken, shrimp, or chickpeas would be delicious additions.
• What’s a good beverage pairing for this pasta dish? A light-bodied red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc would pair nicely.