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Paolo's Gluten Free Bronze Pasta Fusilli (8.8 Oz.)


Cooking Time 5 min

  • Corn flour 25%
  • Rice flour 15%
  • Eggs 20%
  • Water 

FUSILLI POMODORO

2 tablespoons extravirgin olive oil, divided

6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded

 3 garlic cloves, crushed

 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

  3/4 teaspoon salt, divided

 2 garlic cloves, chopped

  2 1/2 tablespoons chopped fresh basil

  1/4 teaspoon black pepper

3 1/2 cups hot cooked  Paolos Gourmet   Fusilli (about 8 ounces uncooked pasta)

 1/4 cup (1 ounce) grated fresh Parmesan cheese

COOKING DIRECTION

Preheat oven to 400°.

Brush a jelly roll pan or shallow roasting pan with 1 tablespoon oil. Arrange tomatoes in a single layer, cut sides down, in pan. Arrange crushed garlic around tomatoes; sprinkle tomatoes with thyme and 1/4 teaspoon salt.Bake at 400° for 30 minutes; drain juices from pan. Bake an additional 30 minutes. Remove tomatoes from pan; cool slightly. Discard juice and crushed garlic. Peel and coarsely chop tomatoes.Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add chopped garlic, and cook 2 minutes, stirring frequently. Add chopped tomatoes and basil, and cook 3 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and pepper. Add pasta, and toss to coat. Sprinkle with cheese; garnish with basil sprigs, if desired.

Boun Appetito !



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Gluten Free Fusilli

  • Product Code: gluten free fusilli
  • Availability: In Stock
  • $6.00


Tags: gluten free fusilli