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Spicy Pomodoro With Fusilli Lunghi
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
-
1 pound pasta, such as fusilli lunghi or bucatini lunghi
-
¼ cup olive oil
- 1 tablespoon Condi Spaghettata spice mix
-
1 14-ounce can Pomodorini tomatoes, (such as Corbara)
- 2 tablespoons butter
-
½ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
- Meanwhile, set a large skillet over medium-high heat. Add the olive oil to the pan. After about 30 seconds to allow the oil to heat up, add the Condi Spaghettata spice mix to the pan. Stir frequently for about 5 minutes, adjusting the heat if necessary to maintain a light simmer. Once the spice mix is fragrant and lightly toasted, carefully add the canned tomatoes and their juices to the pan, and set the heat to medium. Stir occasionally for 3 to 4 minutes, lightly popping and breaking up the tomatoes with the back of a wooden spoon. Add the two tablespoons of butter and swirl the pan until it combines fully with the tomato mixture.
- Drain the cooked pasta, reserving ½ cup of the pasta water. Add the pasta directly to the tomato mixture. Add the grated Parmesan to the pasta, and the reserved pasta water. Mix together until the cheese has melted, and serve hot. Serve with extra Parmesan if desired.
Nutrition
Nutrition
- per serving
- Calories
- 670
Amount/Serving
% Daily Value
- Carbs
- 91 grams
- Protein
- 21 grams
- Fat
- 25 grams
- Saturated Fat
- 8 grams
- Trans Fat
- 1 grams
- Cholesterol
- 26 milligrams
- Sodium
- 805 milligrams
- Fiber
- 5 grams
- Sugar
- 8 grams
- Unsaturated Fat
- 15 grams
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