Fusilloni with Tomato Sauce
Cooking time 10-12 minuti
- Difficulty:
Low - Quantity:
4 people -
Preparation time:
25 minutes - Cooking time:
10-12 minutes
Ingredients:
- 320 g Maize-Rice Fusilloni by Felicia
- 30 g Onion
- 500 g Cherry tomatoes
- 50 g Basil
- 150 g Peas
- Salt to taste
- Pink pepper to taste
- Extra virgin olive oil and salt to taste
Procedure:
For the emulsion of peas, pour in a pan peas and onion and cook for a few minutes. When cooked, emulsify it all with the help of a Minipimer. Cut the cherry tomatoes in half and season them with salt, pink pepper, extra virgin olive oil and basil, leaving them to marinate for about 2 hours. After the marinating time, shake everything and finally pour it into a Chinoix. In a serving dish, create a mirror of tomato cream with a few drops of pea emulsion. Cook the pasta al dente and place it on the cream previously poured into the pot. Complete with extra virgin olive oil.
