This is a summer dish, plain and simple. Why am I making this during the Thanksgiving holidays?
Because it’s there. And because I didn’t want to bust out the grill simply to make some bistecca alla florentine (T-Bone on the grill for those who are too disinterested to look that kind of stuff up yourself). Yup, I make food choices based on how lazy I wish to be. And this recipe is for those who don’t really want to think too much about how to cook.
It’s quite good however, and the leftovers heat up nicely the next day.
- 1 lb of Fusilli pasta (That’s the squiggly sort)
- 2 Tblspns of butter
- 2 Tblspns of Extra Virgin Olive Oil
- 2 cloves of garlic, minced
- 6 oz of fresh basil, chopped
- 6 oz pecorino cheese, diced
- 1 28oz can of chopped tomatoes
- Salt (to taste)
- Ground Black Pepper (to taste)
- 8 oz Ricotta Salata, grated (Ricotta Salata is solid Ricotta, very dry)
In a large stock pot, bring water to a boil. Place fusilli in boiling water and cook as per directions on the pasta box.
In a 12″ skillet, over medium heat, melt butter with olive oil. When butter has completly melted, add garlic and 3/4 of the basil and combine together with a spatula. Cook for 4 minutes.
Add tomatoes, juice and all into skillet. Salt and pepper to taste. Cook for an additional 5 minutes. Turn off heat.
When pasta is complete (al dente), drain and add to the skillet. Toss the pasta with tongs, coating pasta with sauce. Top with diced pecorino and continue to toss.
Plate, an top with grated ricotta and garnish with remaining basil.