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Recipe Collection

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Fusilli alla Contadina

<em>Fusilli alla Contadina</em> Related:   dairy, Europe, kid-friendly, low-fat, pareve, pasta & potatoes, vegetables & legumes, vegetarian

Prep time: 15 minutes

Cook time: 3½ hours

Yield: 4–6 servings

This is one of the most popular dishes at Acqua al 2 in Washington, DC. It’s vegetarian, which makes it a great option for guests and meatless weeknight dinners.


  • 2 red onions, chopped
  • 2 celery sticks, chopped
  • 2 carrots, peeled and chopped
  • ½ cup basil leaves
  • 3 sprigs rosemary
  • 1 bunch parsley
  • ¼–½ cup vegetable oil
  • 3 cups red wine
  • 2 28-ounce cans whole peeled tomatoes, pureed
  • Salt and freshly ground black pepper to taste
  • Cooked fusilli
  • Grated Parmesan, for serving


  • Puree onions, celery, carrots, herbs and oil in a food processor until smooth. Transfer to a pot and cook over medium-low heat for about 1½ hours. Stir constantly to prevent sticking. Add red wine and reduce by half. Add pureed tomatoes and cook for another 2 hours at medium-low heat, stirring when needed and adding salt and pepper halfway through cooking (after 1 hour). Then continue simmering for final hour. Toss with pasta and freshly grated Parmesan.

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