Fusilli Alla Napolitana

A dish rooted in simplicity, elevated by time and touch.

Bronze-cut Tamma Fusilli wraps itself around a simmered tomato sauce layered with garlic, herbs, and fresh basil. Sweet, savoury, and endlessly comforting — this classic comes alive through quality ingredients and quiet attention.

Every twist brings you closer to something beautiful.

Ingredients

500g Tamma Fusilli
2 Tbs olive oil
1 brown onion
½ tsp sea salt flakes
2 garlic cloves, crushed
1 tsp dried Italian herbs
800 gms crushed tinned tomato or passata
1 tsp castor sugar
10 leaves fresh basil, extra for serving
Freshly cracked black pepper
Parmesan cheese

Method

Bring a large pot of well salted water to a boil.
In a large frying pan over low heat the olive oil, add onion and salt and cook the onion until it is soft and translucent. Add garlic and dried herbs and cook for 1 minute.
Add the tinned tomato and tomato water, *(pour water into the empty tin to remove any tomato left in the tin). Stir and add sugar and basil leaves.
Cook on a medium heat to reduce the sauce, making sure it doesn’t stick to the pan.
Add Fusilli to boiling water and cook ¾ of the way, approximately 7-8 minutes.
Using a slotted spoon transfer the ¾ cooked pasta directly into the sauce, stir to combine and cook for a further 2-3 minutes.
Serve with fresh basil, grated parmesan and freshly cracked black pepper.

Fusilli Alla Napolitana

Ingredients

Method

Fusilli

COOK TIME

PACK SIZE

RANGE

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