Fusilli with Tomatoes and Crispy Basil
- 1/4 c + 1 T olive oil, divided
- 2 garlic cloves, thinly sliced
- 15 basil leaves, divided
- 1 c finely chopped white onion
- 1/8 t crushed red pepper
- 2 t kosher salt, divided
- 1-15 oz. can crushed tomatoes
- 1/2 t sugar
- 8 oz. fusilli pasta
- 2 oz. Parmesan cheese, grated or shaved (about 1/2 cup)
Preparation time 30mins
Cooking time 30mins
Heat 1/4 cup of olive oil in medium saucepan over low. Add garlic and 10 of the basil leaves; cook, stirring often until softened, about 5 minutes. Add onion, red pepper and 1 teaspoon of the salt, and cook, stirring often, until softened, about 5 minutes. Add tomatoes and sugar; increase heat to medium high, and bring to a boil, stirring often. Reduce heat to low, and simmer until thickened, about 15 minutes. Remove from heat, and season with remaining 1 teaspoon of salt.
Cook pasta in large pot of boiling water according to package instructions until al dente; drain.
While pasta is cooking, heat remaining1 tablespoon olive oil in a small skillet over medium. When oil shimmers, add remaining 5 basil leaves. Cook 30 seconds; flip leaves and cook until basil has darkened but is not burned, about 30 seconds. Place on paper towel.
Add pasta to sauce and toss well to coat. Divide pasta between 2 bowls and sprinkle with shaved Parmesan cheese and crispy basil leaves.