Fusilli

fusilli (about 160 grams) • arugula (about 70 grams) • Tools

fusilli bucati pasta (about 100 grams) • yellow and 5 red cherry tomatoes • capers • feta cheese • Fresh basil

fusilli pasta (320 g) • zucchini, sliced (about 10 oz / 280 g) • cooked ham, cut in one thick slice (200 g) • peas (about 7 oz / 200 g) • grated Parmesan cheese (about 1 oz / 30 g) • garlic • extra virgin olive oil (about 30 g) • Salt, to taste • Black pepper, to taste • for the béchamel sauce • whole milk (500 g) • ricotta cheese (about 11.5 oz / 330 g) •

fusilli or other pasta of your choice (180 grams) • friggitelli peppers (about 200 grams) • Norcia sausage (about 100 grams) • cherry tomatoes, quartered (about 100 grams) • Granulated garlic, to taste • Black pepper, to taste • Fine salt, to taste • fresh basil leaves • Extra virgin olive oil • grated Parmesan cheese

whole wheat fusilli (250 g) • frozen artichoke heart halves • frozen peas (150 g) • grated pecorino cheese (30 g) plus more for sprinkling • Chopped celery, carrot, and onion, to taste • Sweet paprika, to taste • Extra-virgin olive oil, salt, and pepper, to taste

pasta (about 200 grams) • cooked broccoli florets (about 300 grams) • chicken sausage (about 200 grams) • Water • Salt • Olive oil • crushed red pepper (optional)

fusilli (about 200 grams) • medium head cauliflower • dairy-free basil pesto • Salt, to taste • Nutmeg, to taste • Chopped pistachios, to taste • Olive oil, to taste

fusilli pasta (about 100 grams) • cherry tomatoes (about 250 grams) • feta cheese (about 250 grams) • onion • Fresh basil • Fresh thyme • Extra-virgin olive oil • eggplant (about 80 grams)

fusilli pasta (about 400 grams) • large eggplants • canned peeled tomatoes (about 300 grams)

fusilli pasta (about 200 grams) • walnut halves • Water • Salt • Olive oil

fusilli (about 3/4 cup or 75 g) • Peels from 2 eggplants • garlic • a handful of cherry tomatoes • Extra virgin olive oil • Salt • Black pepper • Red pepper flakes • Fresh thyme

fusilli pasta (160 grams) • Pecorino Romano cheese (100 grams) • Freshly ground black pepper, to taste

fusilli pasta (500 grams) • long purple eggplants • San Marzano tomatoes • red onion • garlic • Ricotta salata cheese, to taste • Salt, olive oil, black pepper, fresh basil, to taste

short pasta (penne, fusilli, macaroni, rigatoni, or even farfalle if you like) • ready-made meat sauce (or your own frozen meat sauce, thawed) • (about 1 cup/250 grams) of béchamel sauce • grated Parmesan cheese • grated Pecorino Romano cheese • butter • Extra virgin olive oil, drizzled on top before baking • Freshly ground black pepper (or a four-pepper blend, if you prefer)

fusilli pasta (400 grams) • eggplants • ricotta salata cheese (150 grams)

bronze-cut fusilli pasta (500 g) • sun-dried tomato pesto (200 g) • Olive oil • Pecorino cheese • Salt • Basil

fusilli (150 g) • asparagus • potatoes • Water, • Salt, • Extra virgin olive oil, • garlic clove • For the pesto • fresh basil (40 g) • shelled almonds • garlic clove • grated Parmesan cheese •

gran fusilli pasta (400 grams) • guanciale (200 grams) • egg yolks • Pecorino Romano cheese • Salt • Black pepper

fusilli (about 160 grams) • canned tuna in water (about 180 grams) • cherry tomatoes • pitted black olives • rinsed capers • Olive oil, salt, and oregano to taste • fresh basil

fusilli (about 120-130 grams) • cherry tomatoes • pitted black olives • arugula (about 20 grams) • ripe avocado • toasted walnuts • Juice of 1/2 lime or lemon • extra virgin olive oil • Salt • hot chili pepper

Swiss chard (or beet greens) • pasta • garlic • Extra virgin olive oil • Chili pepper • Grated Pecorino cheese