Maccheroni pomodorina, ricotta and basil


Leonardo Pellacani



Other Ingredients

500 g. Gluten Free Maccheroni Pasta

120 g. Cow's Milk Ricotta

q.s. Fresh Basil

Serve 6

Cook the pasta in boiling salted water. When it is cooked, drain it and toss in the heated Èpomodorina sauce. Flavour with a few basil leaves and a drizzle of evoo. Serve garnished fresh cow's milk ricotta.