Ingredients
- 300 g whole wheat fusilli
- 300 g tomato sauce (fresh, in season)
- 50 g mozzarella
- basil
- salt
- aged black garlic
- extra virgin olive oil
For the fusilli recipe with tomato, mozzarella, garlic and basil, boil the fusilli in plenty of boiling salted water. Cook the tomato puree in a non-stick pan for about 10 minutes. Turn off and complete with a pinch of salt and about 40 g of oil. Drain the pasta and pour it into the pan with the sauce. Let it cook for 1 minute, then serve it, adding the chopped mozzarella, the crushed garlic in cream and the basil leaves.
Recipe by Davide Oldani
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