Fusilli with mint

Ingredients for 4 people
300 g Fusilli Tricolore – 34
2 tbsp Extra Virgin Olive Oil
250 g di Tomato passata
4 leaves fresh mint
4 tbsp grated pecorino cheese
salt

Cook the fusilli in a saucepan with plenty of boiling salted water. In the meanwhile pour the tomato sauce in a sauce pan and heat it in a bit of oil, season with a pinch of salt and cook for another 5 minutes. Drain the pasta and pour it in the serving dish; once washed and dried add the mint, then stir and sprinkle with pecorino. Pour the sauce over the pasta mix again and serve immediately.

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