| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 32-ounce box chicken stock
- One 28-ounce can crushed fire-roasted tomatoes
- One 1-pound box fusilli
- One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
- One 3.5-ounce jar capers, drained
- 4 cloves garlic, minced
- 1 small onion, small dice
- Kosher salt and freshly ground black pepper
- 8 ounces whole milk ricotta
- Olive oil, for garnish
- 12 fresh basil leaves, julienned
Instructions
- Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
- Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 572 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 24 mg |
| Sodium | 1095 mg |
| Serving Size | 1 of 6 servings |
| Calories | 572 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 24 mg |
| Sodium | 1095 mg |
Reviews
I have been making this recipe for years and continue to love it! Perfect, easy summer dinner. Love adding fresh basil from the garden and a sprinkle of red pepper flakes for some added kick! When I need a protein boost I make the same dish using chickpea or lentil pasta and some chicken.
Absolutely delicious! I had to make a few adjustments because I’m lactose intolerant. I eliminated the ricotta and fried up mild Italian sausage with the onions, mushrooms and garlic. I had to add extra broth because I used fusiloni (all I could find). After reading reviews I also added Italian seasoning and red pepper flakes. All in one pot, YUM!
QUESTION: the recipe calls for 32 o box stock and 1 lb pasta. is this a pretty standard ratio of pasta to liquid for these type one pan pasta dishes?
This was good although I wish it had more flavor. While I loved the convenience of it, I doubt I’ll make it again.
I made this tonight and read the reviews first so made a few changes, but nothing major. I added more capers, a few anchovy flats and red pepper flakes since we like spice. I couldn’t find crushed roasted tomatoes so used roasted diced tomatoes instead. I also cooked for only 15 min and let sit covered for 5 min and it was perfectly cooked. Next time I will use whole wheat pasta and a part skim ricotta for a lighter version. It had a lot of flavor, especially from the sun dried tomatoes. Will definitely make again.
Bland. Very Bland. Ended up adding some chili garlic sauce, garlic powder, onion powder, tomato paste, and still bland. Easy, but flavorless.
This recipe is the real deal! There are different levels of flavor with the sun dried tomatoes, fire roasted tomatoes and the capers. The ricotta cheese just mellows it out. This is my new go to meal!
We love this recipe. We add all the roil from the sun dried tomatoes and a little of the caper juice as well. Garnishing with the ricotta and a Greta olive oil really bring it to life. Easy to make!!!
Honestly, I don’t understand why this gets great reviews. It did come together easily, but it used so many ingredients and really the flavor was not great. I would get a better result using a favorite canned pasta sauce with any pasta. I would not waste cans of tomatoes capers etc. to make this. Move on
Great recipe, made as written, but I lacked fresh basil. I used dried flakes in lieu of…….made this as a Sunday dinner, so the only comment I’d add is to include a protein, OR have this as a side dish to accompany some protein. Great taste, and easy to do……..