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Fusilli melted with Pecorino Toscano


Ingredients per 4 persons

  • 400 g of fusilli, 1 small red onion cut into thin slices,
  • 200 g of ripe tomatoes,
  • 150 of fresh, diced Pecorino Toscano,
  • 30 g of coarsely grated, seasoned Pecorino Toscano,
  • 50 g of Tuscan extra-virgin olive oil,
  • a sprinkle of minced basil leaves,
  • 1 chilli pepper,
  • salt to taste


Boil the tomatoes for 2 minutes, remove the skin and cut them into slices. Sauté the onion in the extra-virgin olive oil (on a medium flame until it browns), add the tomatoes and cook them for 5-10 minutes, cook the pasta, rinse it (al dente) and toss it in the pan along with the tomatoes for 2 minutes (on a medium flame); add the grated cheese, the chilli pepper, the salt, a tablespoon of cooking water, and finally the fresh Pecorino; make the water evaporate until the sauce nicely covers the fusilli (the fresh Pecorino will be stringy), add the minced basil leaves and serve warm on a dish, with a basil leave on top.

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