Maccheroni pomodorina, ricotta and basil

chef

Leonardo Pellacani

Gluten-free

Gluten-free

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.