Ingredients for 4 people
400 g Laboratorio Tortellini® fresh egg pasta Fusilloni
1 kg picadilly cherry tomatoes
1 clove of garlic
2 bunches of fresh basil
1 pinch of salt
1 pinch of white pepper
1 tsp sugar
30 ml of evo oil
Procedure
Sauté the unpeeled clove of garlic in a large pan with olive oil. Add the cherry tomatoes, previously washed and cut into quarters, and allow them to take on flavour over a high flame. Add the basil leaves by breaking them up with your hands. Season with salt, pepper and sugar and leave to cook for 30 min. Strain the sauce through a conical strainer to remove seeds and possible peel. Boil the Laboratorio Tortellini® fresh egg pasta Fusilloni in plenty of salted water for the time indicated on the packet. Toss the pasta in the tomato and basil sauce, adding a little cooking water if necessary
Serve the Fusilloni topped with plenty of tomato sauce and basil, add a generous spoonful of stracciatella di burrata and finish with a few fresh basil leaves.
