FUSILLI NAPOLETANA WITH FRESH AROMATIC HERBS
• 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
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.