Fusilli Pasta With Herbed Tomatoes, Almonds, Arugula, and Parmesan

Prep Time


Fusilli Pasta with Herbed Tomatoes

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8 pounds fusilli pasta, or rotini pasta
1 cup olive oil
16 Garlic Cloves (minced)
½ cup onion, diced
2 cups white wine
2 teaspoons freshly ground black pepper
1 teaspoon crushed red pepper, or less to taste
1 10# can (106 ounces) of Red Gold® Diced Tomatoes Basil, Garlic & Oregano
4 teaspoon salt, optional
3 quarts of arugula
4 cups Parmesan cheese, grated
2 cups Marcona almonds, chopped


  1. Boil pasta according to package directions.
  2. Heat oil in a medium skillet over medium heat, add garlic and onions. Cook until softened and browned, being careful to not burn the garlic.
  3. Add the wine to the pan to deglaze and cook until the pan is nearly dry. Add black and red peppers, diced tomatoes, and salt. Cook the sauce at a low simmer while the pasta cooks.
  4. When the pasta is done, drain and reserve 8 cups of the pasta water. Add the cooked pasta to the skillet and toss with the tomato sauce and cook 2 to 3 minutes. Add about 4 cups of pasta water to the sauce and toss. The sauce will thicken, add more pasta water to get a nice sauce.
  5. Add the arugula to the skillet, along with half of the Parmesan cheese and toss to coat the pasta and arugula and slightly melt the cheese. Cook another 5 minutes. Transfer to a large serving bowl. Garnish with chopped almonds and remainder of the Parmesan and serve immediately.

Cook's Note: What are Marcona almonds? Marcona almonds come from Spain and are little more plump and softer than the California varieties you may be used to. They also tend to have a bit sweeter flavor. They are becoming more easy to find in most grocery stores, but can easily be purchased online or look in the bulk nut area of your grocery. You could substitute using blanched almonds, but they will lack the flavor and softer texture you get from Marcona almonds. They are worth looking for if you make this dish.