Servings: four to five.
Suggested pasta: 1 lb.dried fusilli, gemelli, or other short, sturdy pasta.
Beyond pasta: Serve over grilled chicken breasts, salmon, or tuna steaks. Toss with hot chunks of boiled potatoes for a potato-tomato salad.
Cheese option: Freshly grated Parmigiano Reggiano or Pecorino Romano.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?