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Dairy
Easy
1 Hour, 30 Minutes
Diets 
An easy yet elevated pasta dish or pasta salad. Fusili pasta coated in sundried tomato garlic confit and toassed with fresh tomatoes, olives, basil, and cheese.
1/2 cup peeled garlic cloves (20 cloves)
1/4 cup sun-dried tomatoes (packed in oil)
1 and 1/2 teaspoons fennel seeds
1/2 cup Gefen Extra-Virgin Olive Oil (or olive oil mixed with oil from jar of sundried tomatoes totaling 1/2 cup)
1/2 teaspoon sea salt
freshly ground pepper
1 box Tuscanini Fusilli
1/4 cup chopped fresh basil
1/4 cup Tuscanini Kalamata Olives
1/2 cup goat cheese (optional)
1/2 cup sliced cherry tomatoes
Parmesan cheese, to garnish
Preheat oven to 350 degrees Fahrenheit.
In a small oven-safe bowl, combine garlic, sundried tomatoes, fennel seeds, olive oil, salt and pepper. Cover and bake for one hour.
In the meantime, boil noodles according to package directions (be sure to use salted water).
Remove confit from oven and allow to cool. Blend with immersion blender or food processor.
Mix processed confit with noodles.
Mix noodles with basil, olives, goat cheese and cherry tomatoes. Garnish with Parmesan if desired.
Sponsored by Tuscanini
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