Fusilli pasta with tomato, ricotta cheese and asparagus
200 gr. Fusilli pasta
2 Ripe tomatoes
100 gr. di Ricotta
6 Basil leaves
Extra virgin olive oil, salt and pepper
Dice onion into small cubes. Cook it with oil in a pan, until golden, then add sliced tomatoes, 3 basil leaves and 1 glass of water. Cook over medium heat for 10 min until tomatoes will be smooth. Add salt and pepper. Meanwhile, clean the asparagus and cut the hard part of the stalk. Cook them in hot water for 5 min, then drain them and add them to the tomato sauce. Cook the fusilli in abundant boiling salted water, drain them and put them in the pan with the other ingredients. Before serving, add ricotta and the remaining basil leaves.