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.
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