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Ingredients:
- 500 g Tumminia wheat Gemelli "La Fastuchera"
- tomato puree from Pomodorini Piennolo del Vesuvio DOP
- 10 Pomodorini del Vesuvio DOP
- Extra Virgin olive Oil "Cinta di Guido"
- Ripe, salty sheep's ricotta
- 1 clove garlic from Nubia
- Salt
Put some olive oil and the garlic clove in a pan and heat it. Add the tomato puree and the halved cherry tomatoes and simmer for 7-8 minutes.
Cook the Gemelli for about 8 minutes until al dente. Drain and add to the sauce. Serve with a few drops of raw olive oil and plenty of grated salty ricotta.