Method

1

Heat 1/3 cup of oil in a large casserole, then add red onion, garlic, chili and cook for 3 min, then add celery and capsicum and cook for further 3min; then add eggplant and sultanas and cook for the final 5min. Season with salt and pepper.

2

Add LC fresh basilico sauce to the vegetables and bring to simmer then add fresh ricotta and basil.

3

Meanwhile, bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling drop the fusilli into the water and stir.

4

Drain pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking process in the pan.

5

Once the pasta has absorbed all the juices, add the Salted ricotta cheese and serve with a drizzle of oil.

Prep Time30 minsCook Time15 minsYields1 Serving

Excerpt for recipe needs to be added.

CategoryDifficultyBeginner
 

Ingredients

 400 g Fusilli
 1 Fresh Basil Sugo
 1 tsp Dry Chili
 1 Garlic Clove - Crushed
 ½ Eggplant - Diced 1cm
 2 Celery Sticks - Diced 1cm
 ½ Red Capsicum - Diced 1cm
 ½ Red Onion - Diced 1cm
  cup Sultanas
 10 Basil Leaves - Torn
 100 g Fresh Ricotta
 100 g Grated Salted Ricotta
 Extra Virgin Olive Oil
 Sea salt and Pepper

Ingredients

 400 g Fusilli
 1 Fresh Basil Sugo
 1 tsp Dry Chili
 1 Garlic Clove - Crushed
 ½ Eggplant - Diced 1cm
 2 Celery Sticks - Diced 1cm
 ½ Red Capsicum - Diced 1cm
 ½ Red Onion - Diced 1cm
  cup Sultanas
 10 Basil Leaves - Torn
 100 g Fresh Ricotta
 100 g Grated Salted Ricotta
 Extra Virgin Olive Oil
 Sea salt and Pepper

Directions

1

Heat 1/3 cup of oil in a large casserole, then add red onion, garlic, chili and cook for 3 min, then add celery and capsicum and cook for further 3min; then add eggplant and sultanas and cook for the final 5min. Season with salt and pepper.

2

Add LC fresh basilico sauce to the vegetables and bring to simmer then add fresh ricotta and basil.

3

Meanwhile, bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling drop the fusilli into the water and stir.

4

Drain pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking process in the pan.

5

Once the pasta has absorbed all the juices, add the Salted ricotta cheese and serve with a drizzle of oil.

Fusilli with Sicilian Vegetable Caponata