Baked fusilli avellinesi is a simple and easy dish to make. It is one of the typical recipes from Avellino that were normally made on feast days.

Ingredients

Fusilli Avellinesi 1 kg
Tomato puree 800 g
Mozzarella 400 g
Onion 1 nr
Extra virgin olive oil q.s.
Salt up q.s.
Basil q.s.

Doses for: 4 people

Difficulty: Easy

Cost: Low

Preparation time: 40 minute(s)

Cooking time: 20 minute(s)

Directions

In a saucepan, sauté 3-4 tablespoons of extra virgin olive oil with half an onion. Add the tomato puree, a few leaves of fresh basil, a glass of water and leave to cook for about fifteen minutes over a low heat from the beginning of the boil. You should obtain a not very thick sauce.

Bring plenty of salted water to the boil in a saucepan, lower the fusilli and drain them al dente. Return them to the pot and season with a few ladles of sauce.

Cover an oven dish with a ladleful of sauce and pour half of the fusilli from the pot over it.

Place the diced mozzarella on top of the pasta.

Pour a ladleful of sauce over it.

Add the other half of the pasta.

Cover with the sauce and bake at 200°C for about fifteen minutes.

Let rest for a few minutes and serve the fusilli avellinesi.

Enjoy!