Fusilli Michelangelo
This Fusilli Michelangelo is a celebration of simple, high-quality ingredients coming together in perfect harmony. The dish features a rich, velvety sauce made by blending stewed tomatoes with sun-dried tomatoes for a deep, concentrated flavor profile. Earthy mushrooms and fresh garlic provide a savory backbone, while a generous amount of fresh basil is added at the very end to preserve its bright color and aromatic punch. The texture is a delightful contrast between the smooth tomato puree and the tender-crisp vegetable julienne. It’s a quick, elegant weeknight dinner that feels indulgent without being heavy. Best served immediately over al dente fusilli, this dish is perfect for intimate dinners or a light yet satisfying meal after a long day. Garnish with a drizzle of good olive oil for an extra layer of richness.
Description
This Fusilli Michelangelo is a celebration of simple, high-quality ingredients coming together in perfect harmony. The dish features a rich, velvety sauce made by blending stewed tomatoes with sun-dried tomatoes for a deep, concentrated flavor profile. Earthy mushrooms and fresh garlic provide a savory backbone, while a generous amount of fresh basil is added at the very end to preserve its bright color and aromatic punch. The texture is a delightful contrast between the smooth tomato puree and the tender-crisp vegetable julienne. It’s a quick, elegant weeknight dinner that feels indulgent without being heavy. Best served immediately over al dente fusilli, this dish is perfect for intimate dinners or a light yet satisfying meal after a long day. Garnish with a drizzle of good olive oil for an extra layer of richness.
Ingredients
- 1 15-ounce can of stewed tomatoes
- 1/2 cup sun-dried tomatoes
- 1/4 pound mushrooms
- 1/4 cup (packed) fresh basil leaves
- 1-2 cloves garlic
- 1-2 tbs. olive oil
- salt and pepper to taste
- 10 oz. cooked fusilli
Directions
- 1 Cut the mushrooms and sun-dried tomatoes into julienne strips.
- 2
Heat olive oil in a saucepan. Add the mushroom and sun-dried tomato julienne and sauté briefly for about 3 minutes until slightly tender.- 3
Drain the can of stewed tomatoes and toss them into a blender. Blend until you have an almost smooth, but not completely pureed, consistency.- 4
Add the blended tomato puree to the saucepan with the sautéed vegetables.- 5
Press the garlic cloves into the sauce and stir in freshly ground black pepper.- 6
Cook the sauce for about 5 minutes, stirring occasionally. Do not overcook, as we want to preserve the fresh flavor.- 7
Add the fresh basil leaves to the saucepan. Stir constantly for about 30 seconds until the leaves become vibrant green but do not cook too much.- 8
Taste and adjust with salt as needed.- 9
Toss the hot cooked fusilli with the sauce until well coated. Serve immediately.NoteThis recipe is an original creation, inspired by a dish enjoyed at an Italian restaurant in Napa.
For best results, use sun-dried tomatoes that are packed in oil, and pat them dry before cutting.
If you prefer a smoother sauce, blend the stewed tomatoes completely. For more texture, leave some chunks.
Add a sprinkle of Parmesan cheese on top if desired.
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