There is nothing more satisfying than a bowl of freshly made pasta with a simple tomato sauce, ideal for when tomatoes are in season.
Not only is it delicious, but making Divella’s Fusilloni your everyday pasta this year can keep your wallet plump and your bikini body slim.
According to the Neuromed Institute, eating pasta as a part of a Mediterranean diet can actually aid in losing weight and at Divella Fusilloni’s price point, this is a pasta lover’s dream come true!
Through a method of pasta creation called “Trafilata al Bronzo” Divella’s Fusilloni is formed using a bronze press which creates a porous exterior.
The small grooves in each and every piece of pasta create a vehicle to hold both hearty and light sauces.
Although affordable, Divella pasta’s quality has maintained the same level of excellence for over 125 years. Beginning in 1890, Divella began producing pasta in the Apulian plains, a region synonymous with durum-wheat farming.
Both the region and production puts Divella in a league of its own among other table pastas.
Tomato Basil Fusilloni
1 package Divella Fusilloni pasta
1 can Divella tomato basil sauce
2 tablespoons olive oil
3 garlic cloves, chopped
6 basil leaves, chopped
¼ cup Pecorino Romano cheese (optional)
Bring two quarts of water to a rolling boil, adding a handful of salt just before the water begins to boil.
In a separate sauce pan heat olive oil.
Add garlic and sauté for 2 minutes, then add tomato sauce and lower to a simmer for 3 minutes.
Empty pasta into water and boil for 10 minutes until al dente, drain. Mix sauce with Fusilloni.
After plating, top with Pecorino Romano cheese and chopped basil as desired. Enjoy!