From: Piero Selvaggio, Valentino, Santa Monica, CA.
1 lb. of fusilli pasta
½ cup freshly grated Parmigiano cheese
½ cup dry aged ricotta (grated or crumbled)
2 fillets of anchovies (optional)
2 crushed garlic cloves
3 fresh medium ripe tomatoes, peeled, seeded and chopped
6 fresh basil leaves
to taste, kosher salt and pepper
Heat oil in a pan and gently fry garlic (and anchovies, if using), until light brown. Add tomatoes and simmer for 5 minutes on medium heat, allowing excess tomato liquid to evaporate. Add basil, salt and pepper. Meanwhile, cook pasta for 7 to 8 minutes; drain. Pour fusilli on top of tomato sauce, then sprinkle with Parmigiano and the grated or crumbled Ricotta Salata.