Classic pomodoro
FUSILLONI WITH organic SLOW-COOKED TOMATO SAUCE AND FRESH RICOTTA or optional stracciatella
Ingredients:
fresh fusilloni
POMODORO sauce
Parmigiano Reggiano
FRESH RICOTTA or Optional fresh stracciatella
Equipment:
A saucepan
A pot for cooking pasta
A spoon
A fork for stirring pasta
A small cup to reserve cooking water
A colander for draining pasta
Allergens: Gluten, Milk/Lactose.
Step 1:
Boil a large pot of salted water — the water should be salty like the sea.
Once it has reached a rolling boil, add the fresh Maccheroni and set a timer for 2 minutes.
Stir them with the fork every so often so they don’t stick!
Step 2:
In Parallel, pour the pot of tomato sauce (pomodoro) into a separate saucepan and warm it up over a medium heat.
Step 3:
Once the pasta is cooked, reserve a cup of cooking water and drain the rest. Then add the pasta to the warm tomato sauce.
Step 4:
OFF THE HEAT, ADD MOST OF THE PARMIGIANO REGGIANO and STIR IT THROUGH UNTIL THE PASTA IS EVENLY COATED AND THE CHEESE IS MELTED.
If it looks a little dry, add a spoonful of pasta water.
Step 5:
PLATE UP AND FINISH WITH the ricotta or stracciatella, a drizzle of olive oil, and some black pepper.