Ingredients
- 220 g Fusilli pasta
- 300 g Canned tomato pulp
- 300 g zucchini
- 50 g Aged ricotta cheese (for grating)
- 5 piece Basil
- 1 piece Garlic
- 67 to_taste extra virgin olive oil
- 67 to_taste Salt
Instructions
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Wash and trim the zucchini. Using a vegetable peeler, slice the zucchini lengthwise into ribbons. Arrange the ribbons on a baking sheet lined with parchment paper and brush each slice on both sides with olive oil.
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Broil the zucchini for 3-4 minutes until they begin to brown. Flip and cook for another 2-3 minutes. Season with salt and cut into small pieces.
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Peel the garlic clove and place it in a saucepan with 2 tablespoons of olive oil, the tomato pulp, and a pinch of salt. Cook the sauce for about 15 minutes over high heat and remove the garlic clove. Wash the basil leaves and tear them into pieces with your hands.
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Cook the pasta in abundant boiling salted water until al dente. Drain and toss with the tomato sauce, basil, zucchini, and grated aged ricotta cheese. Serve immediately.
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