Tricolore Fusilli with mint

  • Difficulty


  • 300 g Fusilli n° 34 Tricolore
  • 4 leaves fresh mint
  • 4 tbsp grated Pecorino cheese
  • salt
Fusilli n° 34 Tricolore


Cook the fusilli in a saucepan with plenty of boiling salted water. In the meanwhile pour the tomato sauce in a sauce pan and heat it in a bit of oil, season with a pinch of salt and cook for another 5 minutes. Drain the pasta and pour it in the serving dish; once washed and dried add the mint, then stir and sprinkle with pecorino. Pour the sauce over the pasta mix again and serve immediately.