Giada De Laurentiis' Fusilli with Fresh Pomodoro | Giada in Italy

Giada grates tomatoes to give more flavor to her traditional Fusilli with Fresh Pomodoro! Subscribe to #discoveryplus to stream more #GiadaInItaly: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3DG5lEP Subscribe to Food Network ▶ http://foodtv.com/YouTube Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fusilli with Fresh Pomodoro RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 35 min Active: 35 min Yield: 6 servings Ingredients 3/4 teaspoon kosher salt, plus more 1 pound fusilli pasta 1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes) 1/4 cup extra-virgin olive oil 2 cloves garlic, smashed 3 stems fresh basil, plus 1/4 cup chopped basil 1/2 cup fresh ricotta, plus more for garnish 1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish Directions Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water. Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes. Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce. Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaInItaly #FoodNetwork #FusilliWithFreshPomodoro Giada De Laurentiis' Fusilli with Fresh Pomodoro ​| Giada in Italy | Food Network https://www.youtube.com/watch?v=TSw0cmWxz5I