Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: very easy
Servings: 2 people
- Fusilloni, 160 g;
- Ricotta cheese, 100 g;
- Delicius Anchovies from Canale di Sicilia, 2-3 fillets;
- Mint, q.b. ;
- Frying seed oil, q.b. ;
- Tomato. “ramato”, 1;
- Tomato “perino”, 1;
- Garlic, 1 glove;
- Fresh chili pepper, 1;
- Oil, q.b. ;
- Salt, q.b.
Don’t you have some ingredients?
You can use the type of tomato you prefer
You can avoid chili pepper.
You can substitute mint. with basil.
Finely chop the anchovies, then add them to the ricotta and season with a little oil and pepper. Mix everything and keep aside.
Fry small mint leaves in boiling seed oil.
Cook the pasta in boiling salted water and meanwhile take care of the tomato sauce.
Cut the tomatoes into small pieces and then transfer to a glass from the high edges together with a drizzle of oil, a small piece of garlic with a pinch of salt. Blend until you get a smooth sauce.
In a pan, briefly fry the chopped chili pepper, then add the tomato sauce and bring to a boil.
Drain the pasta directly in the pan with the sauce and sauté for a couple of minutes to season. If necessary, adjust the creaminess of the sauce with a little cooking water.
Place the cream of ricotta cheese and anchovies on the plate. Than, place the pasta with fresh tomato sauce and decorate with fried mint leaves and some rolled alice fillet.