Ingredients for 4 peoples
350gr Casarecce
600 ml tomato puree
400 g Ricotta of Bufala Campana PDO
2 tablespoons olive oil
Salt q.b

Put the tomato puree, the salt, the basil leaves and the extra virgin olive oil. Stir quickly and cook over low heat for about 10 min.
Meanwhile boil the pasta in plenty of salted water, drain and add to the pan with the tomato sauce.
Add the ricotta of Bufala Campana PDO and continue to mix. Finally decorate with some basil leaves and serve. Bon appetit.