Cherry Tomato Ricciole

This recipe is taken from the Favuzzi website:

This recipe is made with Ricciole, an original and unusual pasta shape, cylindrical and twisted in a spiral a bit like fusilli. An interesting change from the usual short pasta shapes, ricciole are well suited to a variety of Italian sauces.

Preparation - 30 minutes


Serves 4 to 6

  • 250 g (1/2 pack) Favuzzi ricciole **Available at The Olive Oil Co.**

  • 398 ml (1 can) cherry tomatoes

  • 250 ml (1 cup) edamame (soybeans)

  • 100 ml (1/2 cup) lightly toasted pine nuts

  • 1 ball mozzarella di Bufala

  • 5 basil leaves, roughly chopped

  • A pinch of fleur de sel

  • Salt and pepper to taste

  • A drizzle of Mild or Medium intensity UP Extra Virgin Olive Oil



  1. Cook pasta in salted boiling water for 9 minutes and drain.

  2. Immediately add cherry tomatoes, edamame, pine nuts and basil.

  3. Season with salt and pepper and mix well.

  4. Cut mozzarella in 4 portions, then in smaller cubes.

  5. To serve, garnish each plate with a portion of mozzarella cubes.

  6. Finish with a drizzle of olive oil, fleur de sel and freshly ground pepper.

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