Thirty Minute Fusilli (6)

A light summery pasta dish from ” Cook” by Thomasina Miers. If you like you could toss in about 100g each of Serrano ham and Manchego cheese at the end.

Thirty Minute Fusilli (6)
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Thirty Minute Fusilli (6)
Print Recipe
  1. Put the pasta into a large saucepan with plenty of boiling water, salt and a good tablespoon of olive oil. Leave to cook until al dente while you prepare the other ingredients.
  2. Fry the butter in the breadcrumbs and 2 tbsps of the olive oil. When turning a nice golden brown add the garlic and continue to cook for five minutes more.
  3. When the pasta is al dente, drain well and toss with the herbs, breadcrumbs, tomato and remaining olive oil.
  4. Add the sugar and season with salt and pepper. Serve at once.
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