Sundried Tomato Fusilli

Getting bored of your usual go-to pasta dishes? Here is a simple super tasty way to shake things up with a few staple ingredients – particularly now that some of us have a little bit more time on our hands…

Servings: 2

Preparation Time - 5 minutes

Ingredients

300g Prima Italia organic gluten-free fusilli
150g sundried tomatoes, dry-packed
1 tbsp Prima Italia extra virgin olive oil
2 cloves of garlic, minced
½ tsp Just Natural Organic oregano
½ tsp Just Natural Organic basil
¼ tsp chilli flakes
1 tbsp Organic Kitchen Sicilian lemon juice
1 tbsp tomato purée
1 whole roasted red pepper from a jar, chopped
1 x 400g tin of Organic Kitchen borlotti beans, drained and rinsed well
4 tbsp dairy-free yogurt, to serve
Fresh basil, to serve
Just Natural Organic almonds (roasted), to serve

How to Make it

Soak the sundried tomatoes in boiling water for 30 minutes.
Drain the tomatoes, reserving 125ml of the soaking water, and roughly chop up and set aside.
Put the pasta on to cook according to the packeted instructions.
Add olive oil to a hot pan, and follow with the garlic, dried oregano, dried basil, and chilli flakes. Cook for between 3-5 minutes.
Add the tomato purée, roasted red pepper, reserved soaking water from the tomatoes, and chopped sundried tomatoes to the pan (be sure to reserve a couple of tablespoons of tomatoes for stirring through the pasta at the end).
Leave to simmer for 10 minutes and then transfer to a blender. Blend to create an almost perfectly smooth sauce.
Drain the pasta and return to the pot together with the sauce, beans, and reserved sundried tomatoes. Stir everything together and serve with roasted almonds, fresh basil, and dairy-free yogurt for a creamy extra.