Festive Fusilli Recipes

Steps:

• In 6-quart Dutch oven, cook pasta as directed on package; drain and set aside.
• In Dutch oven, heat oil over medium-high heat. Add capers and garlic; cook, stirring frequently, until garlic is golden. Stir in tomatoes and chili. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
• Stir in pasta, olives, oregano and basil. Cover; simmer 10 minutes. Serve with pepper.

Steps:

• Preheat oven to 450 degrees F. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
• Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 tsp. salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
• Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 tsp. salt, and 1/4 tsp. fresh ground black pepper.

Steps:

• Preheat oven to 450º F.
• Cook pasta according to directions, adding broccoli when 3 minutes of cooking time remain.
• Peel and smash garlic with side of chef's knife. Toss tomatoes with garlic, oil, and ¼ t. salt. Spread mixture in jelly-roll pan. Roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
• Reserve ½ cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to tomatoes, stirring to scrape up browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, cheese, ½ t. salt and ¼ t. freshly ground black pepper.