Fusilli With Tomato Sauce

Preparation: 5 mins (assuming that the tomato sauce is already prepared)
Cooking: 10 mins

SERVES 4 -

Ingredients:

• 400 g (14 oz) of Fusilli pasta
• Tomato Sauce

Directions:

• Boil your fusilli according to the producer instruction or see the "How to cook perfect spaghetti" link.

-- Take a large pan (higher than wider and better if made of aluminium) and fill with plenty of water. Just to give you some guidance, 1 litre of water for every 100 g of spaghetti (the quantity of water should be enough so that when you add the pasta the boiling should continue). When the water is boiling, add enough salt (about 10 g for every litre of water) to make the water slightly salted; then add the spaghetti and cook for the required time shown on the spaghetti pack. Stir every now and then in order to avoid the spaghetti sticking together. When draining the spaghetti I personally suggest not draining it too much but always to leave it a bit wet; this is quite helpful especially when you have a sauce that can dries quickly once in contact with the hot spaghetti.

•      Finally, top the fusilli with the tomato sauce and sprinkle with freshly grated Parmesan cheese.