The fusilli with sun-dried tomato pesto is a very light summer dish, prepared with Girolomoni’s organic whole durum wheat pasta, an agricultural cooperative that uses only Italian grains. I decided to prepare it in the simplest way possible to enhance all its flavor, a sun-dried tomato pesto, made with products from my garden: cherry tomatoes, garlic, and thyme, and an oil of our own production, a 100% organic dish.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz fusilli
- 3.5 oz cherry tomatoes (sun-dried)
- 2 sprigs thyme
- 1 clove garlic
- 0.5 cup extra virgin olive oil
- salt
- pepper
Tools
- 2 Pots
- 1 Blender
- 1 Bowl
- 1 Knife
Steps
Bring some water to a boil in a pot.
Drop the cherry tomatoes in as soon as it boils and remove them immediately.
Dry them with a paper towel.
In a bowl, add thyme, cherry tomatoes, garlic, salt, pepper, and oil.
Let infuse from 1 hour to a whole day.
Remove the garlic and blend.
Cook the pasta in plenty of salted water.
Drain the pasta and dress with the pesto.
Serve hot or cold.
Tips
The cherry tomatoes should be left to infuse for at least an hour; if made the day before, it’s better.
It keeps in the refrigerator for one day.
It can be enjoyed either hot or cold.
Cold Pasta Recipes
Cold Pasta with Zucchini Pesto
Cold Pasta with Zucchini Pesto
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