Fusilli with Golden Tomato Pomodoro and Crispy Breadcrumbs

Name: Fusilli with Golden Tomato Pomodoro and Crispy Breadcrumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: ⅓ cup olive oil; 2 cans yellow tomatoes; 3 large stems basil, plus more for garnishing; 1 teaspoon spicy seasoned salt; 1 pound pasta, such as fusilli; ¼ cup (½ stick) unsalted butter; 2 tablespoons extra-virgin olive oil; 1 cup panko bread crumbs; 1/2 teaspoon spicy salt; ¼ cup basil, torn

10 MINPrep Time

30 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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Giada’s golden pomodoro is a longtime favorite for good reason: it transforms ultra-sweet canned yellow tomatoes into a velvety, sunshiney sauce that feels both comforting and elegant. We’ve taken this beloved classic and added a savory, golden breadcrumb topping for crispy contrast in every bite. Fresh basil brings a fragrant finish, and fusilli’s spirals are perfect for catching all that luscious sauce. It’s simple, beautiful, and deeply satisfying, just the way a summer pasta should be.

Fusilli with Golden Tomato Pomodoro and Crispy Breadcrumbs

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

For The Pasta:

⅓ cup olive oil
2 cans yellow tomatoes
3 large stems basil, plus more for garnishing
1 teaspoon spicy seasoned salt
1 pound pasta, such as fusilli
¼ cup (½ stick) unsalted butter

For The Breadcrumb Topping:

2 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
1/2 teaspoon spicy salt
¼ cup basil, torn

Instructions

Heat a large saucepan over medium heat. Add the olive oil and add the yellow tomatoes and their juices to the saucepan. Swish a tablespoon or two of water in each can to release the extra juices and add that to the pan as well. Add the basil and spicy salt, then stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer.
Cook for 20 minutes, stirring occasionally to prevent sticking. Use a wooden spoon to lightly crush the yellow tomatoes against the sides of the pot to break them down slightly. Remove the basil stems and discard.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using a pasta spider, strain the pasta from the water and add directly into the pan with sauce. Add the butter and 1/2 cup of pasta water, if needed, and continue to cook until the sauce is creamy and the pasta is al dente.
For the breadcrumbs, in a medium skillet, heat the oil over medium heat. Add the panko and cook, stirring occasionally and then more frequently, until the crumbs are golden brown, about 5 minutes. Remove from the heat and stir in the salt.
Top the pasta evenly with the breadcrumbs, sprinkle with fresh basil and serve.