3 cloves garlic, minced 1 small bunch parsley, chopped 10 basil leaves, chopped 1 24 ounce jar of Terlato Kitchen Pomodoro Sauce ¼ cup olive oil Pinch of red pepper 1 cup Ricotta salada,freshly grated 1 pound Fusili pasta
Sauté garlic,parsley and basil in the olive oil.
As soon as the garlic begins to brown, add the Terlato Kitchen Pomodoro Sauce.
Bring to a simmer then let rest 5 minutes. Cover and keep warm.
Cook the pasta according to instructions in salted water and drain.