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Fusilli Pasta, Ricotta Cheese, and Tomato

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(Recipe ID: 135)

Serves 6

Preparation time: 20 minutes; Cook time: 15 minutes

Source: Vito De Carolis

Creamy, smooth and satisfying.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1.1 pounds Fusilli "hand made" artisan pasta from Il Pastatio di Gragnano* *
  • 1.1 pounds Fresh cherry tomatoes, quartered
  • 14 ounces Fresh ricotta cheese
  • 15 Leaves of fresh basil, chopped
  • 5 tablespoons Extra virgin olive oil "Marina Colonna"* *
  • 1 tablespoon Milk
  • 2 ounces Coarse salt for cooking the pasta *


  1. In a large pot bring 1.5 gallons of water to boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil. 
  2. Lower the heat and cook the pasta until it is "al dente" (13-15 minutes), stir occasionally with a wooden spoon.
  3. While pasta cooks, put the cherry tomatoes in a pan with 4 tablespoons of extra virgin olive oil "Marina Colonna", cook for about 15 minutes then add the chopped basil leaves and cook for another 2 minutes. 
  4. Stir ricotta cheese and milk with a whisk until smooth and creamy.
  5. Stir gently and serve.

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