Fusillotti® N°155

with Trapanese Pesto



360 g Rummo Fusillotti® N°155
3 cherry tomatoes
50 g almonds
60 g aged pecorino cheese
12-15 fresh basil leaves
1 clove red garlic
Extra virgin olive oil
Salt and pepper, to taste
50 g sheep (or cow) ricotta cheese
20 g anchovy fillets, in oil


Score the tomato skins with an X and immerse them in boiling, salted water for 10-15 seconds. Then put in iced water and remove the skin. Slice, removing the seeds and the acqueous part inside, obtaining a pure pulp. Put aside. In a blender, blend the almonds with pecorino cheese, garlic and 2/3 of the basil leaves. Add the raw tomato slices and season with salt and pepper to taste. Blend. Set the mixture aside. Chop the anchovy fillets. Smooth the ricotta by passing it through a sieve. Add pecorino, the chopped anchovy fillets and 2 or 3 finely chopped basil leaves. Mix. Set aside. In a pot of boiling, salted water, cook the Fusillotti® for about 13 minutes. Drain the pasta. In a platter, mix the pasta with the tomato-based mixture (the Trapanese pesto). To finish, garnish with the seasoned ricotta using a sac à poche. Serve.