The name ‘fusilli’ comes from the Italian word for ‘spindle’, ‘fuso’: before industrial production, the peculiar helicoidal shape of the fusilli was attained by ‘spinning’ a small piece of pasta around a string of metal.
Because of their shape, fusilli are perfect to retain sauce in between their creases, and make every forkful as scrumptious as it could ever be.
Serves: 2 | Preparation time: 5 mins | Cooking time: 15 mins
- Fusilli: 160 g
- Fresh cheese: 80 g
- Sun-dried tomatoes: 50 g
- Pancetta or ham: 20 g
- Cherry tomatoes: 8
- Garlic: 2 cloves
- Thyme, fresh: 1 sprig
- Extra virgin olive oil (EVOO): 2 tbsp
- Salt and pepper: as needed
Boil the pasta in plenty of salted water and drain when it is still al dente. Keep a ladle of cooking water aside for later.
Dice the cherry tomatoes, the pancetta and the sun dried tomatoes. Brown the garlic in some olive oil, along with the cherry tomatoes, the thyme and the pancetta. Remove the garlic.
Stir-fry for a few minutes, then add the sun-dried tomatoes. Cook for a further 5 minutes, then add the fresh cheese and the cooking water. Stir well.
Add the pasta to the pan and sauté everything togther for 2 minutes. Serve warm.