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Fusilloni Arrabiata

Yields1 Serving

Tantillo Recipes

 1/2 cup Tantillo California Extra Virgin Olive Oil, divided
 6 cloves garlic, sliced
 1 teaspoon red pepper flakes
 1 (28 ounce) can diced tomatoes with garlic and olive oil
 1/2 cup Tantillo Marinara
 1 bunch fresh basil, chopped
 1 package Tantillo Artisanal Fusilloni Pasta
 2 eggs
 2 cups bread crumbs
 1 teaspoon garlic powder
 1 teaspoon salt
 1 teaspoon pepper
 1 pound thin chicken breast cutlets

Heat 1/4 cup of Tantillo California Extra Virgin Olive Oil in a large skillet over medium heat.


Add garlic and sauté for a few minutes. Sprinkle in red pepper flakes and sauté for another minute.


Pour in diced tomatoes, Tantillo Marinara and add basil. Simmer for about 20 minutes, stirring occasionally.


In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir garlic powder, salt and pepper into the breadcrumbs.


Dip chicken into whisked eggs, then press into breadcrumbs until completely coated. Heat remaining 1/4 cup of extra virgin olive oil in a large skillet over medium heat.


Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken and cut into slices. Place cooked chicken slices into the sauce and simmer for about 10 minutes.


Meanwhile, bring a large pot of salted water to a boil. Cook Fusilloni until it becomes al dente, about 7-8 minutes.


Drain. Stir the cooked pasta into sauce and simmer for a few more minutes to soak up the flavor. Garnish and serve.