Ingredients for 4 people

• 14 oz PGI Gragnano Trottole
• 15 oz Lampadina Tomato from Sorrento coast
• 8.8 oz Ricotta cheese
• 1 Clove of garlic
• to taste Basil
• to taste EVO oil
• to taste Salt and pepper

PREPARATION

1. In a saucepan, brown the garlic in the olive oil, then remove it and add the Di Martino Lampadina Tomatoes from Sorrento coast. Season with salt, cover and cook over low heat for a few minutes. Separately, work the ricotta in a bowl with a fork.
   
   
2. Cook the PGI Gragnano Trottole in abundant salted water and drain them al dente, pour them into the tomato, add the ricotta, a sprinkle of pepper and plenty of basil. Mix well until you get a creamy consistency, plate up and serve.