Easy Fusilli with Tomato Pesto Sauce

Ingredients

• 14.5 ounce canned tomatoes diced drained canned
• 3 tablespoons olive oil extra virgin 
• 3 tablespoons basil leaves fresh for garnish
• 14 ounces fusilli pasta spiral
• 2 cloves garlic peeled chopped
• 3 tablespoons parmesan cheese freshly grated
• 3 tablespoons pesto 
• 6 servings salt and pepper to taste

Equipment

• frying pan
• pot

Directions

1. Heat oil in a medium skillet over medium heat.
2. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
4. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
5. Season tomato sauce with salt and pepper; stir in pesto.
6. Pour sauce over hot cooked pasta and mix well.
7. Sprinkle with cheese, garnish with basil leaves and serve immediately.