Ingredients
- 350 g fusilloni;
- 600 g mussels;
- 8 cherry tomatoes;
- 6 yellow date tomatoes;
- 3 artichokes;
- 1/2 clove of garlic;
- L’Equilibrato EVO Olive oil to taste
Procedure
- Cut the cherry tomatoes into 4.
- Finely chop the garlic, clean and cut the artichokes.
- In a saucepan put L’Equilibrato EVO Olive oil and pour in all the previously chopped ingredients, cook over a high heat for 5 minutes.
- In the meantime cook the pasta and pull it very al dente.
- Stir in the sauce and add the shelled mussels.
- Finish cooking the pasta, mixing well.
- When the heat is off, add the grated seasoned scamorza cheese and serve immediately.