Fusillo Napoletano with tomatoes source and ricotta

Serve 4-5 people

Ingredients:

1. 500g of Leonessa Fusillo Napoletano

2. 5kg of  tomatoes source

3. 200g of Extra Virgin Olive Oil, 

4. 100g of Buffalo Ricotta cheese

5. basil, salt to taste.

Proces:

1.In a pan, add oil and add tomatoes source, with 3 leaves of basil. 

2. Cook the Fusilli pasta in a pot with salted water for 14-16 minutes and drain it "al dente".  Drain it and stir in the tomatoes sauce. 

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

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