Fusillo Napoletano with tomatoes source and ricotta

Serve 4-5 people


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.


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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