Fusilli al Pomodoro is the perfect, light summer meal made with tomatoes and basil straight from your garden | cookingwithcurls.com
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Fusilli al Pomodoro

Fresh tomatoes and basil mixed with Parmesan and ricotta cheeses make the perfect, light sauce for this delicious Fusilli al Pomodoro.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: fusilli, pasta, tomato,ricotta, easy, recipe, basil Parmesan,
Servings: 6 Servings
Calories: 501kcal
Author: Lisa Johnson


  • 1 pound fusilli pasta
  • 1.5 pounds fresh organic tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 jarred anchovy
  • 3 cloves garlic smashed
  • 3 stems fresh basil
  • 1/2 cup fresh ricotta
  • 1 1/4 cups grated Parmigiano-Reggiano plus more for garnish
  • 1/4 cup chopped basil


  • Cook pasta according to the package directions, minus 2 minutes from the cooking time.
  • Grate tomatoes using a large box grater placed in a large bowl, stopping when you are left with just the skin.
  • Heat oil in a large skillet over medium-high heat. Add the anchovy and smashed garlic cloves. Cook, stirring constantly until the anchovy is melted and the garlic is fragrant and beginning to brown, about 2 minutes.
  • Carefully add the grated tomatoes and whole bail stems, it will splatter. Reduce heat to medium-low and cook for 5 minutes.
  • Remove the garlic and basil stems and discard. Stir in the ricotta.
  • Drain the pasta, reserving one cup of cooking water, and add it to the sauce.
  • Add the Parmigiana-Reggiano and stir to completely coat the pasta. Cook for an additional 2 minutes to melt the cheese and thicken the sauce slightly. If the sauce appears too dry, add the reserved pasta water to thin.
  • Stir in the chopped basil and serve with additional Parmesan and Ricotta {if desired}.


  • Adapted from Giada in Italy on Food Network.
  • I did not add any additional salt since the anchovy and Parmigiano-Reggiano are salty enough for me.
  • I used three basil “tops” since that’s all I had. Three full stems will add more flavor in such a short cooking time.
  • Giada used Beefsteak tomatoes, I grabbed vine-ripened organic tomatoes and have no clue what type they were. Grab 4 large tomatoes and you’ll be fine.


Calories: 501kcal | Carbohydrates: 63g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 362mg | Potassium: 484mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1278IU | Vitamin C: 16mg | Calcium: 321mg | Iron: 2mg