Fusilli corti col buco al pomodoro e ricotta

Ingredients

• 350 g fusilli corti col buco dei Campi
• 600 g peeled tomatoes
• 200 g Ricotta Romana
• ½ onion
• 4-5 leaves of basil
• 1 tsp extra-virgin olive oil
• 2 tsp parmesean
• Salt
• Pepper

Instructions

Finely chop the onion and pass the tomatoes through a vegetable mill.
Sauté the onions in the olive oil, then add the peeled tomatoes, then salt and pepper. Cook over medium heat for about fifteen minutes. When almost done, add the basil. Lightly warm and soften the ricotta by adding a spoonful of the tomato sauce to it and mixing well.
Cook the fusilli and then mix them with the tomato sauce and creamy ricotta. Add parmesean and serve.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 20 minutes Share: 4 persons