Fusilli Pasta with Tomato Basil Pesto

COOKING TIME: 25 Minutes


  • 2 oz My Brother's Extra Virgin Olive Oil
  • 4 oz sliced onions
  • 3 oz Isola Basil Pesto
  • 1 ~ 14 oz can Isola Peeled Tomatoes
  • salt and pepper to season
  • 2 oz Isola Organic Classic Cream of Balsamic
  • 1 ~ 17 oz package Isola Fresh Fusilli Pasta
  • Fresh Basil Leaves

Preparation Instructions

  1. Pour olive oil into a heavy sauce pot. Add the sliced onions and cook until transparent in color.
  2. Add the basil pesto, whole tomatoes, organic balsamic cream and salt & pepper. Simmer for 15 minutes at low heat.
  3. Add water to a stockpot salt and bring to boil. Add the fusilli pasta and cook to al dente for 3 minutes.
  4. Drain and fold pasta into the sauce. Garnish with fresh basil leaves and serve.

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Recipe courtesy of Romeo & Sons Pittsburgh, PA