Fusilli ricotta, oil and pepper

Fusilli with ricotta, oil, and pepper is a simple and quick dish, perfect for when you want a comforting dinner without too much effort in the kitchen. Here is the recipe for this dish:

Ingredients

• 320g of fusilli
• 250g of fresh ricotta cheese
• 4 tablespoons of extra virgin olive oil
• Black pepper to taste
• Salt to taste (for cooking the pasta and to adjust the seasoning at the end of preparation)
• (Optional) grated Parmesan cheese for garnish

Preparation

1. Bring a large pot of water to a boil; once boiling, salt it and cook the fusilli following the package instructions for al dente pasta.
2. While the pasta cooks, in a large bowl, work the ricotta with a fork until it becomes creamy, then add the extra virgin olive oil and mix well until you get a homogeneous mixture.
3. Add freshly ground black pepper to taste to the ricotta and oil mixture, stirring further.
4. Drain the al dente fusilli, reserving some of the cooking water.
5. Pour the pasta into the bowl with the ricotta dressing and mix well, if necessary add a little of the reserved cooking water to make the sauce lighter and creamier.
6. Taste and, if necessary, adjust for salt.
7. Serve immediately on the plates and, if you wish, complete with grated Parmesan cheese and a sprinkle of freshly ground black pepper on top.

Curiosity

Despite the simplicity of the ingredients, this dish lends itself to numerous variations. For example, you can enrich it with aromatic herbs such as basil or mint for a fresh and fragrant note, or with grated lemon zest for an extra touch of zest.