Tumminia Fusilli "Fastuchera" with fresh ricotta, prunilli tomatoes and capuliato

02/12/2013 - A recipe from Danielle!

Ingredients for 4 people:

- 400 g Tuminnia wheat Fusilli "La Fastuchera"
- 400 g fresh ricotta cheese from buffalo milk "Caseificio Esposito"
- 200 g Peeled PRUNILLI cherry tomatoes with tomato puree "Paolo Petrilli"
- 4 tsp cherry tomato Capuliato "Casa Morana"
- 1/2 onion
- Salt and pepper
- Chili
- Extra Virgin Olive Oil DOP Valli Trapanesi

Articolo tratto da: Anne to London

A recipe from Danielle!

Ingredients for 4 people:

- 400 g Tuminnia wheat Fusilli "La Fastuchera"
- 400 g fresh ricotta cheese from buffalo milk "Caseificio Esposito"
- 200 g Peeled PRUNILLI cherry tomatoes with tomato puree "Paolo Petrilli"
- 4 tsp cherry tomato Capuliato "Casa Morana"
- 1/2 onion
- Salt and pepper
- Chili
- Extra Virgin Olive Oil DOP Valli Trapanesi

Fry the chopped onion and chili in Extra Virgin Olive Oil DOP Valli Trapanesi. Add the peeled Prunilli cherry tomatoes in tomato puree and add 4 tsp Capuliato. Season with salt and pepper and simmer for 7-8 minutes. Add the ricotta and stir well.

Cook the fusilli from Tumminia wheat for 8 minutes until al dente. Drain and mix with the sauce.