For the Fusilli Napoletana with fresh aromatic herbs, first bring water to a boil and cook the Fusilli no.98 in it.
At the same time put the Barilla Sauce Napoletana in a pan with the cooking cream. Heat carefully and then add the chopped parsley, a few mint and basil leaves and set aside.
Cook the pasta until al dente, drain and toss in the sauce. Drizzle some extra virgin olive oil over it, add a few strips of pecorino and serve Fusilli Napoletana with fresh aromatic herbs.
Preparation Tip:
Serve Fusilli Napoletana with fresh aromatic herbs with green salad.
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