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Fusilli with Sun-dried Tomatoes
A dish that is delicious served warm as a main course or cold as a summer salad. Tomato pesto is widely available.
Ingredients
450g/1lb dried fusilli (twists)
Dash of olive oil, plus extra for drizzling
30ml/2tbsp tomato pesto
175g/6oz sun-dried tomatoes, drained and chopped
4 plum tomatoes, sliced into wedges
4tbsp chopped fresh basil
Salt and freshly ground black pepper
Details
Serves: 4
Method
Bring a large saucepan of water to the boil and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and return to the saucepan.
Stir in the remaining ingredients, drizzle with olive oil and serve warm immediately, or cool and refrigerate to serve chilled if preferred.
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