Recipe: Perfect Fusilli Marinara

Fusilli Marinara. In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper and bay leaves. Remove and discard the bay leaves, onion, celery, carrots and garlic. Turn off the heat; add the butter and fresh basil leaves.

Then we top it off with toasty crispy breadcrumbs for an added dimension of delicious. If you can get your hands on fresh garden tomatoes, you won't be sorry! A generous amount of thinly sliced garlic, white wine, and chili flake compliment the tomatoes, and it's finished with fresh parsley. You can cook Fusilli Marinara using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fusilli Marinara

1. Prepare 250 gr of Fusilli.
2. You need 100 gr of ground beef.
3. It's 50 gr of prawns (peeled and diced).
4. It's 50 gr of cockles.
5. You need 50 gr of mushrooms.
6. You need 50 gr of parmesan cheese.
7. You need 5 cloves of garlic (crushed).
8. It's 1 of medium yellow onion.
9. Prepare 1 of medium tomato (diced).
10. It's 5 of cherry tomato (cut in half).
11. It's 1/2 bottle of tomato sauce.
12. You need 1/2 tbsp of white pepper.
13. It's 1 tsp of salt.
14. Prepare 1/2 tsp of rosemary.
15. You need 1/2 tsp of thyme.
16. You need 1 tsp of oregano.
17. You need 1/2 tsp of red crushed pepper.

First take the onions in the pan and then pour EVOO over it, this avoids overheating of the oil and it losing it's valuable properties. Saute the onions and add crushed or finely chopped ginger-garlic. Stir the fusilli into the boiling water. Cover the pot and reheat to boiling, stirring once or twice.

Fusilli Marinara instructions

1. Boiled fusilli for about 10-12 minutes. Add 1 tbsp of cooking oil. Stirring occasionally.
2. Heat some oil in a pan, add in crushed garlic and yellow onion, followed by white pepper. Stir for about 3 mins over low heat until you can smell it's fragrant.
3. Add in ground beef, prawns, and cockles, stir for about 5 mins. Add in mushroom, stirring occasionally over medium heat.
4. Add in diced tomato, followed by cherry tomato and tomato sauce. Add 1 teaspoon of salt and stir for about 5 mins. Add some water if the sauce is too thick.
5. Add in a pinch of oregano, followed by rosemary and thyme. Stir for about 3 mins then add in the fusilli, lower the heat and keep stirring occasionally for about 1 min.
6. Sprinkle the dish with parmesan cheese and red crushed pepper then it's ready to serve.
7. Happy trying ^•^.

When the water returns to a boil, uncover the pot. Meanwhile, in a large skillet heat the olive oil over medium heat. This delectable sauce has a savory combination of zucchini, bell peppers, carrots, and eggplant, in a hearty sauce of vine-ripened tomatoes, olive oil, and blend of spices. Combined with Barilla Whole Grain Fusilli pasta, this delicious meal is a perfect balance of taste and nutrition. Fusilli with Eggplant, Pine Nuts, Currants, and Capers Don't skip the first step of salting the eggplant slices; it draws out excess moisture so that the eggplant will absorb less oil and stay firm.