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Tumminia wheat Gemelli with Pomodorini del Vesuvio DOP
26/11/2014 - 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
Articolo tratto da: OIP Editorial Department



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.







 


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