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Fusilli with Neapolitan Tomato Sauce

Fusilli with Neapolitan Tomato Sauce

Fusilli with Neapolitan Tomato Sauce
Recipe: Daleen van der Merwe

Serve: 4
Preparation: 8 minute
Cooking: 35 minutes

45 ml olive oil
1 celery stalk, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
25 ml basil leaves, torn into pieces
salt and ground black pepper to taste
400 g canned tomatoes
250 g dry fusilli pasta
grated Parmesan for serving

Heat the oil in a large saucepan and sauté the celery, carrot for 10 minutes. Press the vegetables with the back of a wooden spoon to release flavour.
Add the canned tomatoes and allow to simmer, half covered, for 35 minutes.
In the mean time cook the fusilli pasta according to the instructions on the packaging.
Season the sauce with salt and pepper.

Serve over the hot pasta with Parmesan cheese.

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