One-Pot Super Simple Fusilli Dish | Jeff Mauro
Difficulty: Easy
Servings: 4 to 6 portions
Total Time: 50 minutes
Active Time: 20 minutes
Nutrition Facts Per Portion
Serving Size: 1 of 6 servings
Calories: 563
Total Fat: 19 g
Saturated Fat: 5 g
Carbs: 81 g
Fiber: 8 g
Sugars: 8 g
Protein: 20 g
Cholesterol: 23 mg
Sodium: 1095 mg
Ingredients
- A 32-ounce container of chicken broth
- A 28-ounce can of crushed fire-roasted tomatoes
- One pound box of fusilli pasta
- An 8-ounce jar of oil-packed sun-dried tomatoes, drained and sliced into strips, reserving 2 tablespoons of the oil
- A 3.5-ounce jar of capers, drained
- 4 cloves of garlic, finely minced
- 1 small onion, finely diced
- Kosher salt and freshly cracked black pepper
- 8 ounces whole milk ricotta cheese
- Olive oil, for finishing
- 12 fresh basil leaves, sliced into thin strips
Instructions
- In a large pot, combine the chicken stock, crushed tomatoes, fusilli, sun-dried tomatoes along with the reserved oil, capers, garlic, and onion. Season with a pinch of salt and some pepper. Mix everything well. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender but still firm, and the sauce thickens, approximately 25 minutes.
- Transfer the pasta to a big serving platter, add spoons of ricotta on top. Drizzle with olive oil, sprinkle with basil, and add extra ground pepper to taste.
Tip: Activate Cook Mode to keep your screen awake while cooking this effortless, flavor-packed one-pot wonder that'll have everyone rushing to the table!
