| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 3/4 teaspoon kosher salt, plus more
- 1 pound fusilli pasta
- 1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 3 stems fresh basil, plus 1/4 cup chopped basil
- 1/2 cup fresh ricotta, plus more for garnish
- 1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
- Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
- Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
- Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 538 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 32 mg |
| Sodium | 560 mg |
Reviews
This dish is amazing! I make it often during this time of year because the tomatoes are from the local farm stand and just perfect! I use Ina Garden’s recipe for homemade ricotta. Don’t be afraid to try it! Sounds scary but is so very simple.
First time making. Turned out great. Had never grated tomatoes to make a sauce so love getting a new technique. Changed/Added a few things to mine so probably not “authentic”…Needed a protein so I fried some breaded chicken cutlets in a skillet, removed them and set aside. Then in the same pan, sweated some shallots then picked up the rest of the recipe with the garlic. I did deglaze the pan with a shot of white wine since the cutlets were fried in there. Also threw in the rind of the parmesan while the sauce was cooking for 10 minutes or so.
Fantastic. I’ve only made it twice but I really want to put it in a monthly rotation. Light, elegant, and simply amazing. Perfect for summer.
I JUST MADE THE FUSILLI POMODORO AND IT WAS THE BEST EVER. MY TOMATOES FROM THE GARDEN WERE RIPE AND READY . LAST TIME I HAD SOMETHING THIS GOOD WAS IN ITALY!
Followed exactly but thought this was a bit bland. I love all of your recipes but this was not our favorite.
This dish is delicious as is the chocolate tart with Pistachio crust. I totally love the Italian series. Every recipe I try is great.
Game changer for me for a summer sauce. I’ve been grating my tomatoes for a long time when I need tomatoes in a dish, but this simple sauce, especially with fresh summer tomatoes and the ricotta? unbelievably simple, and delicious! loved this program especially because Giada was cooking with Raffy again. I love all of the programs where Raffy is cooking in the kitchen. Brava!
This was so very easy and with all fresh ingredients. This was an amazing dinner. I will
certainly make this again. I would make this for company for a special dinner, it is that good. 5 star dinner, a sure hit !
certainly make this again. I would make this for company for a special dinner, it is that good. 5 star dinner, a sure hit !
We loved this so much. Used our own fresh garden ingredients. A wonderful summer pasta.
This is good, but the Parmigiano Reggiano overpowered my dish. I couldn’t taste anything but that. Perhaps my tomatoes didn’t yield as much grated tomato sauce. This does look beautiful and I’d definitely do again, but next time I’ll cut the Parmigiano down to 1/3 of what called for and taste it from there. I’m gluten free and had brown rice spaghetti on hand and that worked just great. The sauce gets thick and it stuck to the noodles beautifully.