FUSILLI NAPOLETANA WITH FRESH ARO­MATIC HERBS

WKND - - Kitchen Classics -

In­gre­di­ents

• 350 gm fusilli • 400 gm Napoletana sauce • 50 gm sin­gle cream • Bunch of pars­ley, chopped, • Few leaves of mint and basil • 2 tbsp ex­tra vir­gin olive oil • Few slices of Pecorino

Method

Bring wa­ter to the boil and cook the fusilli.

Mean­while, pour the Napoletana sauce in a pan, to­gether with the sin­gle cream.

Heat gen­tly and add the chopped pars­ley, mint and basil, and set aside.

Drain the fusilli al dente and toss with the sauce.

Driz­zle with a lit­tle ex­tra vir­gin olive oil, add some slices of pecorino and serve.

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