Summer Fusilli Arrabiata

Directions:

• For the sauce, boil 3-4 cups of water and add the tomatoes to it (make a tiny slit on the tomatoes before adding it to the boiling water). Blanch for 1-2 minutes.
• Remove tomatoes and put them in a bowl of ice cold water. Peel, deseed and chop the tomatoes coarsely. Heat olive oil in a deep pan, add garlic and onions, sauté till the onions are translucent.
• Add tomato purée and salt, cook for 4-5 minutes.
• Add oregano, basil and black pepper, and let it simmer for 2 minutes. Set it aside.
• For the pasta, blanch Fusilli in a large pot of well seasoned water (Please follow the instructions printed on the pack). Reserve some water for the sauce.
• Heat oil in a pan and sauté broccoli, zucchini and cherry tomatoes with a generous sprinkle of Pizza Pasta Seasoning for 1-2 minutes.
• Add the prepared sauce, mix well and toss for 1-2 minutes.
• Drain the pasta and add ½ cup of reserved pasta water to the pan, toss well.
• Season with parmesan and basil leaves. Transfer onto a serving plate, garnish with basil sprig and drizzle olive oil.
• Serve hot with toasted Italian garlic bread.