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.

Older Post
Newer Post
Close (esc)

Online orders not available

Currently, we are not able to fulfill online orders but please visit us at our Brantford location or at the Wincey Mills in Paris. You can also sign up for our newsletter and we'll notify when the online store is available!


Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now