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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 4 quarts water to a boil in a large pot for cooking the pasta. | 2. Heat the oil in a large skillet. | 3. Add in the garlic and hot red pepper flakes; saute over medium heat until the garlic is golden, about 2 minutes. | 4. Add the tomatoes and simmer, occasionally using a wooden spoon to break apart the tomatoes, until the sauce thickens, about 10 minutes. | 5. Adjust the seasonings. | 6. When the water comes to a boil, add salt to taste and the fusilli. | 7. Cook until al dente and then drain. | 8. Toss the fusilli with the tomato sauce and ricotta salata. | 9. Mix until the cheese softens slightly, about 30 seconds. | 10. Divide among individual bowls and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
garlic clove	3		minced	-	-	-	-
hot red pepper flake	1	teaspoon		403.4676	0.0	89.7602	2.2667
tomato	1	can	drained chopped	62.068999999999996	13.7631	3.2384	0.5397
salt				-	-	-	-
fusilli	1	lb		403.4676	0.0	89.7602	2.2667
cheese	6	ounces	shredded grated	600.453	3.9803	36.4014	48.8867

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.