Fusilli Pasta with Herbed Tomatoes, Almonds, Arugula, and Parmesan

10 minutes Prep Time
15 minutes Cook Time
4 Servings

This easy meatless pasta dish is on the table in under 30 minutes, making it a great option for busy weeknights.

Ingredients

  • 1 pound (16 ounce) box fusilli pasta, or rotini pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon onion, diced
  • 1/4 cup white wine
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon crushed red pepper, or less to taste
  • 1 can Redpack® 28 oz Diced Tomatoes Basil, Garlic & Oregano
  • 1/2 teaspoon salt, optional
  • 3 cups arugula
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup marcona almonds, chopped

Instructions

Step one

Boil pasta according to package directions.

Step two

Heat oil in a medium skillet over medium heat, add garlic and onions. Cook until softened and browned, being careful to not burn the garlic.

Step three

Add the wine to the pan to deglaze and cook until the pan is nearly dry. Add black and red peppers, diced tomatoes, and salt. Cook the sauce at a low simmer while the pasta cooks.

Step four

When the pasta is done, drain and reserve 1 cup of the pasta water. Add the cooked pasta to the skillet and toss with the tomato sauce and cook 2 to 3 minutes. Add about a 1/2 cup of pasta water to the sauce and toss. The sauce will thicken, add more pasta water to get a nice sauce.

Step five

Add the arugula to the skillet, along with half of the Parmesan cheese and toss to coat the pasta and arugula and slightly melt the cheese. Cook another 5 minutes. Transfer to a large serving bowl. Garnish with chopped almonds and remainder of the Parmesan and serve immediately.

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