Fusilli with fresh tomato sauce, dry, capers and basil


500 g Fusilli Maffei

500 g of sauce tomatoes
8 dried tomatoes
1 shallot
2 teaspoons salted capers
1 bunch basil
extra virgin olive oil
salt to taste
1 knob of butter


Cut into fillets dry tomatoes then mixed with a teaspoon of capers and chopped shallots. Put the mixture in a pan with oil and add the fresh diced tomatoes without seeds (photo 1). Cook the sauce for 15 minutes, then pass the food or shake it in a mixer (photo 2). Season it with the remaining capers and sun-dried tomatoes, the velvety tomato, with a small knob of butter and a lot of basil. (photo 3). Boil the pasta in salted water, drain it al dente and put in a pan with the tomato sauce and basil.

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