Spinach, Basil and Garlic Fusilli with Fresh Tomato Sauce, Classic Alioli and Pine Nuts
I came up with this recipe after I tried the delicious Stellar Gourmet classic alioli: together with a fresh tomato sauce and basil it perfectly complements the flavours of this pasta. Topped with toasted pine nuts is even better.
Cut 1-lb fresh tomatoes in small pieces. Chop 5 basil leaves julienne-style. Crush 2 garlic cloves. Heat a saucepan and toast 3 oz of pine nuts for 1 minute. Set aside.
Toss 4-6 tablespoons of extra virgin olive oil in the pan, add the crushed garlic, gently sauté it for 2 minutes, then add tomatoes and minced basil. Season with salt and black pepper.
Add a couple of ladlefuls of the pasta water and cook for about 10 minutes over medium heat.
Cook the pasta al dente, add 1 tablespoon of the classic alioli from Stellar Gourmet to the sauce, sauté pasta with the sauce for 30 seconds and serve.