FUSILLOTTI

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?

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Fusillotti N° 155
1 kg red and yellow bell peppers
1 shallot
Basil, to taste
Parmigiano Reggiano, to taste
extra virgin olive oil, to taste

DIRECTIONS

Wash and clean the peppers, removing the seeds and the white membranes. Cut them into 2 cm squares and keep them aside. Cut the shallot into thin slices and sauté in a pan with extra virgin olive oil—season with salt and pepper. Add the peppers to the pan and toss them on a lively heat, adding a few basil leaves. When the peppers are cooked, take 30-40% and prepare an emulsion with a hand blender, adding some hot cooking water to obtain a silky texture. Mix the emulsion with the peppers left in the pan. Cook the Rummo Fusillotti® N° 155 in abundant boiling salted water, remove them a couple of minutes before cooking time (see the pack), and mix them with the pepper sauce, gradually adding some cooking water. When serving, add a drizzle of extra virgin olive oil, a few basil leaves, and some freshly grated Parmigiano Reggiano, mix well and plate. Enjoy!

INGREDIENTS

FOR 2 PEOPLE

500 g Rummo Fusillotti® n° 155
500 g mixed cherry tomatoes
Fresh basil, to taste
500 g mozzarella
1 garlic clove
Extra virgin olive oil, to taste
Salt, to taste

DIRECTIONS

Cut the cherry tomatoes in half and place them in a bowl. Season with the garlic clove, salt, a few basil leaves and the extra virgin olive oil and mix.
After cutting the mozzarella into equally sized cubes, place it in a colander and leave it to drain in a bowl.
Meanwhile, cook the Fusillotti® in a large pot of boiling, salted water. Once cooked, lay them out on a baking tray, toss with a light drizzle of extra virgin olive oil to prevent sticking, and let them cool for a few minutes. Transfer to large bowl.
Remove the garlic from the tomatoes, toss them and add to the pasta in the bowl. Add the mozzarella and toss all the ingredients together, before plating. Buon appetito!