Fusilli with Pesto, Tomato and Basil Sauce



Preparation time:

15 minutes

Cooking time:

10-15 minutes


  • 150g dried fusilli pasta
  • salt and freshly ground black pepper
  • 4 garlic bread slices
  • 1 tbsp olive oil
  • 1 red onion, peeled and sliced
  • 3 anchovies, drained and roughly chopped, optional
  • 50g mixed olives
  • 1 x 350g jar tomato and basil sauce
  • 1 tbsp green pesto
  • Serve with grated cheddar cheese



  1. Preheat the oven to 200C/Fan180C/Gas Mark 6. Bring a saucepan of water to the boil with a pinch of salt and add the fusilli. Cook for 10 minutes, or according to pack instructions. Reduce the cooking time by 2 minutes if you prefer your pasta to be al dente.

  2. Place the garlic bread slices on a baking tray. Place in the oven and cook for 6-7 minutes, or until golden.

  3. Heat the oil in a large saucepan and add the onion and anchovies, if using. Cook for 3-5 minutes or until soft and opaque. Add the olives and sauce. Swirl out the jar with 2-3 tbsp cold water and add to the olives and sauce. Bring to the boil, reduce the heat and simmer for 4-5 minutes.

  4. Add a couple of tablespoons of the fusilli water to the sauce. Stir to combine. Drain the fusilli and stir into the sauce with the pesto. Place in a serving bowl. Season. Serve with the garlic bread slices and grated cheddar cheese.