Recipes
Fusilli pasta with melted Pecorino Toscano PDO
Ingredients (4 people)
- 400 g of fusilli
- 1 small red onion (thinly sliced)
- 200 g of ripe tomatoes
- 150 of fresh, diced, Pecorino Toscano PDO
- 30 g of aged, grated, Pecorino Toscano PDO
- 50 g of Tuscan EVO oil
- 1 chilli pepper
- Basil leaves
- Salt to taste
Preparation
Boil the tomatoes for about 2 minutes, remove their skin, and cut them into slices.
Sauté the onion in the Tuscan EVO oil on a medium flame until it browns.
Add the tomatoes and cook all for about 5-10 minutes.
Cook the pasta in plenty of boiling, salted water, then rinse (al dente) and put it in the pan with the tomatoes for about 2 minutes on a medium flame.
Add the grated Pecorino Toscano, the minced chilli pepper, salt to taste, and some cooking water. Make the water evaporate and plate the pasta up.
Add the fresh Pecorino Toscano on top and wait for it to melt until it nicely covers the fusilli pasta.
Garnish with some basil leaves and serve warm.