135 g of PURO Red Pesto
200 g of Bucatini pasta
70 g of fresh ricotta cheese
30 salted capers
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.