RomanItalian
Fusilli Allo Scarpariello
by Cucina con Ruben · 548K subscribers on YouTube
A quick and flavorful pasta dish with ricotta, garlic, basil, and Piennolo tomatoes, finished with lemon zest and a creamy ricotta base.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- easy
Ingredients
11 items- 2 pcsGarlicCloves, crushed
- Olive OilFor sautéing
- 2 pcsBasilLeaves, one for infusion and one for garnish
- 4 pcsPiennolo TomatoesCrushed and deseeded
- SaltTo taste
- 200 gFusilliDried pasta
- 150 gRicottaFor the cream
- Black PepperTo taste
- 1 tspLemon ZestGrated zest
- 30 gParmigiano ReggianoGrated
- 30 gPecorino RomanoGrated
Method
- Crush the garlic cloves and add them to a pan with olive oil and a basil leaf to infuse the oil.
- Crush the Piennolo tomatoes in water to remove the seeds, then add them to the pan with salt.
- Mash the tomatoes with a fork and crush the garlic with a knife, then return the garlic to the pan.
- Cook the fusilli pasta in salted boiling water until al dente.
- In a bowl, prepare a cream of ricotta with some pasta cooking water, black pepper, and lemon zest.
- When the pasta is al dente, turn off the heat and add grated Parmesan and Pecorino cheese to the pasta.
- Plate the pasta over a base of the ricotta cream and garnish with fresh basil.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
