Créé avec l’IA
Creamy Tomato Fusilli
30 min 748 kcal par portion Facile
Ingrédients
4 Portions
- fusilli pasta400 g
- olive oil2 tablespoons
- onion1 medium
- garlic2 cloves
- canned tomatoes800 g
- heavy cream200 ml
- saltto taste
- grated Parmesan cheese100 g
- fresh basil leavesfor garnish
Instructions
- 1
Cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
- 2
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- 3
Add the minced garlic to the pan and sauté for another minute until fragrant.
- 4
Pour in the canned tomatoes and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally.
- 5
Stir in the heavy cream and season with salt to taste. Let the sauce simmer for another 5 minutes.
- 6
Add the cooked fusilli pasta to the sauce and toss to coat evenly.
- 7
Stir in the grated Parmesan cheese until melted and well combined.
- 8
Serve the creamy tomato fusilli hot, garnished with fresh basil leaves.
