INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Fusillotti® N° 155
800 g cherry tomatoes
5 organic lemons of Amalfi
basil
2 garlic cloves
brown sugar
thyme
oregano
ricotta salata
extra virgin olive oil
salt
DIRECTIONS
Cut the cherry tomatoes in half and place them in a baking tin lined with baking paper with the cut part facing upwards.
Crush 2 garlic cloves with a knife, peel them and remove the heart, then chop them finely. Add a good pinch of salt while they’re still on the cutting board, and then, with the flat part of a knife, crush them to make a paste.
Put the garlic paste in a small bowl, add oregano thyme and oil (enough to create a sauce you’ll use to cover all the tomatoes).
With a teaspoon, pour some sauce on every cherry tomato, then lightly sprinkle some brown sugar on top. Bake at 350°F for 2 hours.
Wash the basil, add 3-4 ice cubes then with a hand blender make an emulsion. Once read, place it in a bowl and keep aside.
Cook the Fusillotti® N° 155 in abundant boiling salted water then, once cooked (check the timing on the pack), pour the pasta in a salad bowl, add the cherry tomatoes and all their juices. Grate the zest of the Amalfi lemons and add a part of the basil emulsion (keep aside a couple of tablespoons) and mix.
When serving, spread a good tablespoon of basil emulsion on every plate, add the pasta, and finish with some freshly grated ricotta salata. Are you ready to be conquered by these explosive flavors?