Fusilli with Sun-Dried Tomato Pesto

Fusilli with sun-dried tomato pesto is a delicious dish that blends the tradition of Italian pasta with the intense, Mediterranean flavors of sun-dried tomato pesto. Here’s the recipe.

Ingredients

• 320 g fusilli
• 200 g sun-dried tomatoes in oil
• 2 cloves garlic
• 1 bunch fresh basil
• 30 g pine nuts
• 50 g grated Parmesan cheese
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by boiling a pot of salted water for the pasta. Once the water is boiling, add the fusilli and cook according to the instructions on the package until they are al dente.
2. In the meantime, prepare the sun-dried tomato pesto. In a blender or using an immersion blender, put the drained sun-dried tomatoes, pine nuts, basil, garlic cloves (with the inner germ removed to make them more digestible), Parmesan cheese, a pinch of salt and pepper, and a drizzle of extra virgin olive oil.
3. Blend all the ingredients until you get a smooth cream. If the pesto is too thick, you can add a little more oil to reach the desired consistency. Taste and adjust the seasoning with salt and pepper if necessary.
4. Drain the fusilli al dente and put them in a large bowl. Add the sun-dried tomato pesto and mix well so that the pasta is evenly coated.
5. Serve the fusilli with sun-dried tomato pesto immediately, garnishing with fresh basil leaves or a sprinkle of Parmesan cheese to decorate the dish if desired.

Curiosities

Sun-dried tomato pesto is a variation of the more well-known Genoese pesto. Its origin is typical of the regions of Southern Italy, where sun-dried tomatoes are a common ingredient, used for their concentrated flavor and their ability to preserve for long periods. This preparation is a great way to bring the taste of summer to the table all year round.