12 oz of fusilli pasta
For the sauce,
2 medium tomatoes (320 g), peeled and seeded, chopped
4 tablespoons of finely chopped onion
3 cloves of garlic, mashed
1 tablespoon of sweet basil seeds
1 teaspoon of oregano
1 tablespoon of olive oil
1 tablespoon of green pitted olives, chopped
1/2 teaspoon of salt
12 oz of fusilli pasta
For the sauce,
2 medium tomatoes (320 g), peeled and seeded, chopped
4 tablespoons of finely chopped onion
3 cloves of garlic, mashed
1 tablespoon of sweet basil seeds
1 teaspoon of oregano
1 tablespoon of olive oil
1 tablespoon of green pitted olives, chopped
1/2 teaspoon of salt
In a large microwave-safe bowl, leave 2 liters of water without covering and cook in the microwave on high for 10 minutes or until boiling
Add the pasta and return to the oven without covering and cook on high for 15 minutes or until al dente, stirring three times during this time
Let it rest in the microwave for 5 minutes, stirring halfway through to complete cooking
Prepare the sauce: in a medium-sized bowl, mix all ingredients and without covering, cook in the microwave on high for 5 minutes or until the tomato is soft
Scoop out the pasta, add the sauce, stir, and transfer to a serving dish
Serve immediately
229 calories per portion
