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fusilli with roasted tomato sauce recipe

Fusilli with Roasted Tomato Sauce and Garlic Breadcrumbs

This pasta uses oven roasted tomatoes to build deep flavor fast. Fusilli catches a glossy sauce made from garlic oil, basil, and cheese. A crisp breadcrumb topping adds texture. It works for weeknights and relaxed weekends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the roasted tomatoes and sauce
  • 1 lb cherry tomatoes halved or 6 large ripe tomatoes halved and seeded
  • 5 tbsp olive oil divided
  • 2 to 3 garlic cloves finely chopped or thinly sliced
  • Salt to taste
  • Black pepper to taste
  • Handful of fresh basil torn
For the breadcrumb topping
  • 1/3 cup plain breadcrumbs or panko
  • 1/4 cup grated Parmigiano Reggiano
  • 2 tbsp grated Pecorino Romano
  • 2 garlic cloves finely chopped
For the pasta
  • 1 lb dried fusilli
  • Extra grated cheese for serving

Method
 

Heat the oven
  1. Set oven to 400°F. Use the middle rack.
Prepare tomatoes
  1. Place tomatoes cut side up in a wide baking dish. Leave space between pieces. Drizzle with 2 tbsp olive oil. Season with salt and pepper.
Roast tomatoes
  1. Roast cherry tomatoes for about 20 minutes.
  2. Roast large tomatoes for 30 minutes, drain released juices, then roast another 30 minutes. Skins blister and flesh looks jammy.
Make breadcrumb topping
  1. Mix breadcrumbs, Parmigiano Reggiano, Pecorino, and chopped garlic. Drizzle with 1 tbsp olive oil. Toss until lightly coated.
Add topping
  1. Sprinkle breadcrumb mixture over roasted tomatoes. Return to oven for 5 to 10 minutes until golden and crisp.
Cook pasta
  1. Bring a large pot of well salted water to a boil. Cook fusilli until one minute before al dente. Reserve 1/2 cup pasta water. Drain pasta.
Build sauce
  1. Warm 1 tbsp olive oil in a pan over low heat. Add remaining garlic. Cook gently for about 2 minutes until soft and fragrant. Add roasted tomatoes and basil. Mash lightly for a rustic texture.
Combine pasta and sauce
  1. Add hot pasta to the pan. Toss well. Add a splash of reserved pasta water until the sauce coats the pasta and looks glossy.
Finish and serve
  1. Drizzle with remaining olive oil. Add grated cheese. Toss again off heat. Taste and adjust salt and pepper. Serve hot in warm bowls.

Notes

  • Use cherry tomatoes in colder months for steady sweetness.
  • Drain excess tomato juice during roasting to avoid a thin sauce.
  • Add pasta water slowly. Stop once the sauce looks silky.
  • Tear basil by hand at the end to keep the aroma fresh.