Fusilli with arugula and ricotta
Instructions
Fry the garlic with a few tablespoons of oil add the tomato pulp.
Bake the arugula into boiling salted water and drain it after a few minutes.
Cook pasta in same water, drain and dress with the sauce by adding the cheese, Arugula and fresh basil, to taste sprinkle with dry caciotta.
Ingredients and dosing for 4 persons
- 500 g of type pasta fusilli
- 500 g of arugula salad
- 500 g of peeled tomatoes
- 1 clove of garlic
- Basil
- 300 g of ricotta
- Olive oil
- Salt