Fusilli

Dried pasta shaped like a spiral, originating from southern Italy, particularly Campania. Its twists catch the sauce in their grooves, making it ideal for tomato, pesto or cheese sauces.

17 min
4 servings
Medium
Moderate
🇮🇹 Italy

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Ingredients

Spices & seasoning

Freshly ground black pepper

Optional extras

30 g Pine nuts

Nutrition facts

407 kcal per serving

Protein: 13.2 g
Carbohydrates: 67 g
of which sugars: 2.6 g
Fat: 8.2 g
of which saturated fat: 1.7 g
Fiber: 3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Bring a large pan of water to the boil with a handful of salt.
Add the fusilli and cook for the time given on the packet, usually 10 to 12 minutes, until al dente.
While the pasta cooks, warm the sauce over low heat with the crushed garlic clove, removing it before serving.
Reserve a ladleful of cooking water, then drain the pasta.
Tip the fusilli into the hot sauce and toss over low heat, adding a little cooking water if the sauce is too thick.
Serve straight away, sprinkled with parmesan and freshly ground pepper.