Fusilli With Sun-Dried Tomatoes Recipe

Name: Fusilli With Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1/3 cup sun-dried-tomato paste (see Note); 1 tablespoon capers, preferably salt-packed, rinsed and chopped; 1/4 cup dry white wine; 1/2 cup heavy cream; 1/2 cup crumbled Gorgonzola cheese, preferably aged (3 ounces); 1 pound fusilli; 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving; 1 tablespoon finely chopped flat-leaf parsley

Servings: persons

1 tablespoon vegetable oil
2 garlic cloves, minced
1/3 cup sun-dried-tomato paste (see Note)
1 tablespoon capers, preferably salt-packed, rinsed and chopped
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup crumbled Gorgonzola cheese, preferably aged (3 ounces)
1 pound fusilli
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 tablespoon finely chopped flat-leaf parsley

1
Heat the vegetable oil in a large deep skillet.
2
Add the garlic and cook over moderately high heat until golden, about 2 minutes.
3
Stir in the sun-dried-tomato paste and capers, add the wine and cook for 1 minute.
4
Stir in the cream and Gorgonzola and cook just until the cheese melts, about 2 minutes.
5
Meanwhile, cook the fusilli in a pot of boiling salted water until al dente.
6
Drain the pasta, reserving about 1/4 cup of the water.
7
add the pasta to the sauce in the skillet and toss to coat; add some of the pasta cooking water to thin the sauce if needed.
8
Stir in the grated cheese and the parsley.
9
Mound the pasta on plates and serve with the extra grated cheese.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 garlic cloves, minced, 1/3 cup sun-dried-tomato paste (see Note), 1 tablespoon capers, preferably salt-packed, rinsed and chopped, and more.

Yes, Fusilli With Sun-Dried Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli With Sun-Dried Tomatoes

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