Quick Fusilli Pasta with Tomatoes in One Pot

Ingredients:

• 450 g fusilli pasta (spirals)
• 1 package (900 ml) of chicken broth
• 1 can (800 g) of canned mashed baked tomatoes
• 1 can (220 g) sun-dried tomatoes in oil (pat dry), thinly sliced ​​+ 2 tbsp oil
• 1 can (90 g) capers, drained
• 4 cloves garlic, crushed
• 1 small onion, finely diced
• 220 g whole milk ricotta
• 12 fresh basil leaves, thinly sliced
• Olive oil, for serving

Preparation:

1. In a large saucepan, combine the chicken broth, tomatoes, fusilli pasta, sun-dried tomatoes and oil from the jar, capers, garlic, and onion, then season with a pinch of salt and a little black pepper. Stir.
2. Cover and bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
3. Place the pasta on a large platter and sprinkle with ricotta. Drizzle with olive oil, sprinkle with basil, and season with additional ground pepper.