Fusilli with Spinach and Sun-Dried Tomatoes | Quick Italian Dinner
(0)
20 min
Quick
Sezamo
O rețetă italiană rapidă și aromată, gata în doar 20 de minute. Pastele fusilli al dente sunt învăluite într-o combinație savuroasă de spanac baby proaspăt, roșii uscate la soare, usturoi aromat și parmezan ras, completate de nuci crocante.
Preparation method
Preparing the pasta and walnuts
Bring a large pot of water with sea salt to a boil. When the water boils, add the fusilli pasta and cook according to the package instructions until al dente (about 9-11 minutes). Reserve half a cup of the pasta cooking water before draining.
In a dry skillet, lightly toast the walnut kernels over medium heat for 2-3 minutes until fragrant and crunchy. Transfer the walnuts to a plate and roughly chop them.
Preparing the sauce and serving
In the same heated skillet, pour in the extra virgin olive oil. Add the thinly sliced garlic and chili flakes, sautéing over low to medium heat for 1 minute, until the garlic releases its aroma without burning.
Chef's tip
Reserving the pasta cooking water is the secret of Italian sauces: the starch in the water emulsifies with the olive oil and Parmesan, forming a silky sauce that coats the fusilli perfectly.
You can also add a little of the infused oil from the jar of sun-dried tomatoes for an even more intense Mediterranean flavor.
55 min
Under an hour
