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Photo Credit: Elizabeth Newman

Spicy Pomodoro With Fusilli Lunghi

This dish is a testament to the idea that having a well-stocked pantry can reward you in tons of easy, fast (and flavorful!) dinners. Thanks to Setaro pasta, sweet pomodorini tomatoes and this fiery condi spaghettata spice mix, I can whip up this spicy and delicious pasta at a moment's notice.



Spicy Pomodoro With Fusilli Lunghi

Prep Time

5 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Spicy Pomodoro With Fusilli Lunghi


  • 1 pound pasta, (such as fusilli 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


  1. 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.
  2. 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.
  3. 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.



per serving
Amount/Serving % Daily Value
91 grams
21 grams
25 grams
Saturated Fat
8 grams
Trans Fat
1 grams
26 milligrams
805 milligrams
5 grams
8 grams
Unsaturated Fat
15 grams
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