Recipe

Egyptian Fusilli Pasta

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Egyptian Fusilli Pasta

Pasta in Egypt you say, yes most definitely and with this play on fusilli in a spiced tomato with crispy onions, feta and blushed cherry tomatoes will have everyone coming back for more continental feasts and trips.




Ingredients to serve 2

  • ½ tin x Lentils - drained and rinsed
  • 2.5ml x Cumin
  • 40g x Sundried Tomatoes - chopped
  • 100g x Ricotta - gently crumbled
  • ½ x Red Onion - finely sliced
  • 20g x Cornflour
  • 150g x Cherry Tomatoes
  • 100g x Peas
  • 150g x Fusilli
  • 250ml x DD Mexican Chunky Tomato Sauce
  • ½ cup x Reserved pasta cooking Liquid - See Step 1
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 1 tin x Lentils - drained and rinsed
  • 5ml x Cumin
  • 80g x Sundried Tomatoes - chopped
  • 200g x Ricotta - gently crumbled
  • 1 x Red Onion - finely sliced
  • 40g x Cornflour
  • 300g x Cherry Tomatoes
  • 200g x Peas
  • 300g x Fusilli
  • 500ml x DD Mexican Chunky Tomato Sauce
  • 1 cup x Reserved pasta cooking Liquid - See Step 1
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well.

Gino's Tip

This might seem like a simple tip but it's really important. Whenever you roast veggies it's best to drizzle them with olive oil before seasoning with salt and pepper so that your seasoning sticks to your vegetables.

Step 1 - Fusilli

Cook your pasta in a large saucepan of salted, boiling water for 10-12 minutes. When done drain through a colander over a pot so as to reserve a cup of the cooking water for later.

Step 2 - Roasted Cherry Tomatoes

Place your cherry tomatoes on an oven tray lined with baking sheet/parchment. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 6-8 minutes.

Step 3 - Pasta Filling

Heat a large frying pan over med-high heat, add a glug of olive oil and fry your chopped sundried tomatoes for 1-2 minutes. Now add your peas and cook for a further 3-4 minutes until done. Proceed to add your cumin and DailyDish Mexican Chunky Tomato sauce. Heat through for 3-4 minutes thinning your sauce with your reserved pasta water if it thickens too much. Once your fusilli has cooked mix it with your pasta filling along with your lentils. Taste and season with salt and pepper to your liking. Transfer to a serving dish and top with your roasted cherry tomatoes and crumbled ricotta.

Step 4 - Crispy Onions

Coat your red onions with cornflour and season with salt and pepper. Give your frying pan a quick clean and place it back on the stove on med-high heat. Add a shallow layer of sunflower oil and, once your oil is hot, shallow fry your sliced onions for 4-6 minutes until crisp. Remove with a slotted spoon and drain on paper towel.

To Serve

Divide your pasta amongst your servings and sprinkle your crispy onions over the top.