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Fusilli with olive ricotta tomato sauce - A recipe by Danielle
22/07/2013 - Ingredients for 4 people: - 400 g fusilli "Pastificio Martelli" - 400 g fresh ricotta "Sapori del Sud" - 250 g tomato pieces "Masseria Dauna" - Taggiasca Olives "Frantoio Marvaldi" - Extra Virgin Olive Oil "Frescolio Crutera" - 1/2 onion - Salt and pepper - Chili
Articolo tratto da: Anne to London

Ingredients for 4 people:
- 400 g fusilli "Pastificio Martelli"
- 400 g fresh ricotta "Sapori del Sud"
- 250 g tomato pieces "Masseria Dauna"
- Taggiasca olives "Frantoio Marvaldi"
- Extra Virgin olive Oil "Frescolio Crutera"
- 1/2 onion
- salt and pepper
- Chili

Chop the onion and fry in a pan with olive oil and some chili. Add the tomato pieces. Simmer for about 10 minutes and add 10-12 taggiasca olives. At the end of the cooking time, add the ricotta and stir until you get a creamy sauce.

Cook the fusilli for 7 minutes until al dente. Drain and serve with the sauce.






 


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