Pasta Pomodoro with Fusilli

Pasta Pomodoro with Einkorn Fusilli

Fresh tomatoes. Wholesome pasta.


- 10 roma tomatoes peeled and diced
- 1 bunch of basil
- 3-4 garlic cloves finely chopped
- 1 mozzarella ball (cut into small chunks)
- Extra virgin olive oil
- Sea salt & black pepper to taste
- 1 box Revival Einkorn Fusilli or Linguine


Pasta: Cook pasta 'al dente' as directed on the box and set aside.
Sauce: Cut an X shape incision on the bottom of each tomato. Add them to salted boiling water and cook until the tomatoes start peeling (about 2 minutes). Peel the tomatoes and chop them trying to preserve all the juices in a bowl. Add the tomatoes and garlic to a heated frying pan with a couple of tablespoons of olive oil. Cook for a few more minutes and add some black pepper and chopped basil.


Add the cooked linguine and a little bit of the water they were cooked in to the sauce. Stir to incorporate. To serve, add the mozzarella and garnish with the remaining basil, sea salt, and coarse black pepper to taste. 


Find this recipe and more on our Instagram page @revivaleinkorn.

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