Easy and quick to prepare: fusilli with fresh tomato cream and salted ricotta cheese will become a must in your summer lunches!
The secret to the success of this dish is to use good and fresh ingredients: very fresh tomatoes, delicious ricotta salata and a fragrant basil,
If you want, you can add black olives and a fillet of anchovy to give extra mediterranean flavor to the dish.
Perfect to put in a container and take to the beach or to the office, this summer pasta is so good, creamy and versatile that you soon won't be able to do without!
For more amazing pasta recipes, visit our recipe index and feel inspired!
for 4 servings
For this recipe, you can use any type of pasta you prefer. We like fusilli as they englobe the sauce perfectly.
Cook the pasta for 2 minutes less than the package says. Set aside to cool, rinsing it with some cold water to stop the cooking process
First of all, wash the cherry tomatoes and basil perfectly and dry them well with a dish towel.
Blend the cherry tomatoes with the basil, ricotta cheese, olive oil and pepper in a blender. At first you will struggle a bit, but after a few minutes you will be able to blend everything well.
Drain the fusilli and pour them into a serving dish, keeping some of the cooking water aside.
Dress the fusilli with the fresh tomato cream and salted ricotta sauce.
Mix well, if necessary add a little cooking water to make the dish creamier.
If still warm, put in the fridge for a few minutes and serve with garnish of freshly shaved ricotta and a basil levae if available.