Insalata di fusilli con pomodoro e basilico
Fusilli salad with tomato and basil

Cold pasta salads are delicious at any time of the year. This recipe will be perfect for a quick home-cooked dinner after a long day at work or to please unexpected guests. Wonderful result is guaranteed!

Fusilli SchedroTM
400 g
500 g
1 clove
10 leaves

Extra virgin olive oil
50 мл
Chopped basil
1 tablespoon
to taste
Ground black pepper
to taste

Best paired with:

1. «Torgaio», Ruffino, Toscana
2. «Barbera d’Alba Superiore», Giacomo Fenocchio, Piemonte

Step 1

Cook fusilli SchedroTM in salted water (cooking time is specified on the package). Draw water using a strainer.

Step 2

Wash, seed and slice tomatoes.

Step 3

Finely chop or grate garlic, put everything in a large bowl, add the basil leaves, season with salt and pepper, add olive oil.

Step 4

Combine fusilli and the sauce, mix well, serve up.

Bon appetit!