30 minutes

Cooking Time
20 minutes



The Recipe of the Chef

Pasquale Rinaldo


280gr Fusilloni 28 Pastai
200g Pizzutello tomato
200g Red Corbara tomato
200g Yellow Corbara Tomato
200g Datterino
Extra virgin olive oil
Salt and pepper to taste
50g Fresh Basil


To prepare Fusilloni with 4 tomatoes, first, boil the water in which we will lower the Fusilloni and, at the same time, brown a clove of garlic in Evo oil in a pan. While we wait for the garlic to release its flavor over a low flame, we chop the four types of cherry tomatoes, which, together, will give a very tasty balance of sweetness, acidity and flavor to the sauce. Let’s combine them in the pan and, as soon as the water boils, salt it and drop the Fusilloni.

We recommend removing them from the heat a minute before the indicated cooking time to complete, along with a ladle of cooking water, the preparation in the pan to make the sauce even creamier. We plate the Fusilloni with plenty of basil and, if to our taste, complete with a little ground black pepper.