Tomato, rocket and pecorino fusilli recipe

155 ratings Rate
  • Serves 2
  • 35 mins
  • 619 calories / serving
  • Healthy
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fusilliHERO

Heat the oil in a frying pan then add the onion and cook for 4 minutes followed by the garlic for a further minute. Add the tomatoes, and season then allow to simmer for 25 minutes until thickened.

Cook the pasta according to pack instructions, adding the rocket to the water at the same time as the pasta.

Drain the pasta and rocket then add to the tomato mixture and toss together.

Garnish with the grated pecorino and serve immediately.

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  • Ingredients

  • 300g Tesco fresh egg fusilli
  • 500g fresh ripe tomatoes, coarsely chopped
  • 70g wild rocket
  • 30g pecorino cheese
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1tbsp olive oil
  • salt
  • pepper
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  • Energy 2619kj 619kcal 31%
  • Fat 15.9g 23%
  • Saturates 5.2g 26%
  • Sugars 15.7g 17%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 100.3g Protein 25g Fibre 10.2g

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