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. 



1 comment


Oh, I miss Italy so much!!! I was just looking at photos of Rome this morning!!! I flew there once a week for 15 years—April thru Oct. Your dinner looks scrumptious!!!!!🍕🍜🍝🍷

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