- Put a drizzle of oil in a pan and sweat the chopped onion. Add thinly sliced peppers and season with salt and pepper.
- Add a drizzle of water and some basil leaves and leave to cook with the lid on for 10-15 minutes until softened.
- Cook the Whole Wheat Fusilli no. 857 to an al dente texture in salted boiling water.
- Meanwhile, set aside a few spoonfuls of peppers and blend the rest to a creamy consistency. Return the sauce to the pan, drain and add the fusilli, and mix together, adding a ladleful of cooking water if required.
- Plate up and garnish with the rest of the peppers, a generous grating of ricotta salata, a grind of black pepper and some basil leaves.
Whole wheat fusilliwith a creamy pepper and ricotta salata sauce
N. 857
5 min
20 min
4 people
Easy
INGREDIENTS
Organic Whole Wheat Fusilli no. 857 320g
Red pepper 1
Yellow pepper 1
Red onion 1
Ricotta salata (salted ricotta) 60g
Extra virgin olive oil to taste
Salt, pepper, basil to taste
PREPARATION
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