Fusilli "Reginella"

Ingredients: For 4 people: 400 g of pasta “fusilli” size, 200 g of “Caciotta Orsetto - Reginella d'Abruzzo"6 fresh tomatoes, 1 slice of onion, half a carrot, 1 clove of garlic, 1 sprig of thyme, chopped parsley, salt, white pepper, olive oil q.s..

Preparation: Chop the vegetables finely and sauté in olive oil. Combine the chopped tomatoes and thyme leaves and cook for 20 minutes on medium heat. Add salt and pepper and remove from heat. Cook the pasta in plenty of boiling salted water, drain when al dente and add to the sauce. Finally  add the chopped parsley and “Caciotta - Reginella d'Abruzzo” cut into thin strips.

 

Fusilli "Reginella"