Fusillo Napoletano with tomato purée and ricotta

Serve 4-5 people


1. 500g of Leonessa Fusillo Napoletano

2. 690g of Tomato purée 

3. Extra Virgin Olive Oil, 

4. 100g of Ricotta cheese

5. Basil, salt to taste.


1.In a pan, add oil and add Tomato purée , with 3 leaves of basil. 

2. Cook the Fusillo pasta in a boiling salty water for 14-16 minutes and drain it "al dente".  Drain it and stir in the Tomato purée 

3. Serve decorating with flakes of ricotta cheese and fresh basil. 

Shopping List :

1. Fusillo Corto Napoletano

2. Pizzutello tomato purée

3. Extra Virgin Olive Oil