Bucatini with red Pesto, ricotta and capers

RECIPE FOR 2 PEOPLE: 
135 g of PURO Red Pesto
200 g of Bucatini pasta
70 g of fresh ricotta cheese
30 salted capers
Fresh basil

HOW TO PREPARE IT:

Cook the bucatini pasta in salted water.
Pour the red Pesto into a pan and add three spoons of cooking water.
Drain the pasta and toss in the fry- pan with the red pesto adding the washed capers without their salt.
Serve with tufts of fresh ricotta and fresh basil.

PURO

Because there is nothing more meaningful and PURO than the memory of a good dish cooked for those you love.

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