Ingredients
- 3 cups fusilli pasta
- 4 unit “on the vine” tomatoes quartered
- 5 oz whole milk ricotta cheese
- ¼ cup parmesan cheese grated
- ¼ cup Nicoise olives
- ¼ cup fresh basil leaves torn
- 1 unit sprig of fresh rosemary
- 4 TBSP olive oil
- 1 cup mushrooms quartered
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 cloves garlic minced fine
- 25 oz water
Instructions
- Place all the ingredients into a large saucepan in the order listed.
- Cover with the water. Cook over medium high heat for 15 minutes, stirring constantly, until the sauce becomes thick and creamy.
- Top with extra parmesan cheese. Remove rosemary stems prior to serving.
- You may have a little sauce leftover. Enjoy it with crusty bread.