12
740
35

Ingredients

  • 400 grams fusilli (long, I used De Cecco)
  • 250 grams ricotta (fresh, sheep's milk or cow's milk)
  • 100 grams pecorino cheese (grated)
  • 4 vine tomatoes (or 6-8 datterini tomatoes)
  • 1 red bell pepper (large, or 2 small ones)
  • 1 onion (tropea, peeled and chopped)
  • 1 garlic clove (peeled)
  • 1/2 teaspoon peperoncino (flakes You can use more or less depending on your taste.)
  • 1 pinch oregano
  • salt (for pasta and to taste)
  • ground black pepper (to taste)
  • 4 tablespoons extra-virgin olive oil
Read Directions

NutritionView more

740Calories
Sodium23%DV560mg
Fat46%DV30g
Protein59%DV30g
Carbs29%DV87g
Fiber20%DV5g

PER SERVING *

Calories740Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat11g55%
Trans Fat
Cholesterol60mg20%
Sodium560mg23%
Potassium710mg20%
Protein30g59%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate87g29%
Dietary Fiber5g20%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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