Recipes
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
Directions
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.