This is a Tuesday dish. Not a Sunday dish, not a dinner-party dish. The kind you make when you are tired and want to eat well. A quick tomato sauce, garlic, olive oil, and fresh ricotta folded in off the heat. Fusilli is the traditional Campanian shape for this preparation: the spirals pull the sauce through in a way that short tubes do not.
The critical moment is the heat. The sauce comes off the burner before the ricotta goes in. If the sauce is still too hot, the ricotta seizes into lumps. Off the heat, it melts into something closer to cream.
We give this recipe to people who tell us they do not cook.
Set servings and units first. You can change them anytime.
Warm 3 tbsp of extra-virgin olive oil in a wide pan over medium heat. Add 2 crushed garlic cloves and cook until fragrant, about 1 minute.
Add 14 oz of canned peeled tomatoes. Break them up with a spoon. Season with salt and simmer 15 minutes, until the sauce thickens and the oil pools at the edge.
Meanwhile, bring a large pot of water to a boil. Salt generously. Cook 11 oz of Gusta fusilli for 9 minutes.
Reserve 1 cup of pasta water before draining.
Remove the tomato sauce from the heat. Add 7 oz of fresh ricotta and stir until it dissolves into the tomato.
Drain the pasta and add it to the pan. Toss, adding pasta water 1/4 cup at a time until the sauce coats the spirals.
Finish with torn fresh basil and a drizzle of olive oil. Serve immediately.
You made Fusilli con Ricotta e Pomodoro. Time to eat.
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If your ricotta is very wet, drain it through a cloth for 30 minutes first. Wet ricotta thins the sauce instead of binding it.
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Six Italian regions. Nothing reformulated. Imported direct.
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