• 14 oz Conchiglioni pasta (large shells)
• 10 oz buffalo ricotta
• 18 oz San Marzano dell’ Agro Sarnese – Nocerino DOP tomatoes
• 1 bunch of basil
• 1 clove of garlic
• extra virgin olive oil, as needed
• 1 potato
• salt and pepper, to taste
Sauté the garlic in a little olive oil in a saucepan, remove when golden and add the San Marzano DOP tomatoes. Cook over a very low heat for at least two hours. Then sieve the sauce and season with salt and pepper. Add a drizzle of raw extra virgin olive oil.
Boil the potato in its skin, peel and mash it. Mix the ricotta with the mashed potato to make a thick cream and season with salt.
Cook the pasta shells in plenty of boiling salted water and drain al dente.
Fill each pasta shell with the ricotta mixture.
Blend the basil leaves with a drizzle of olive oil to a smooth, creamy puree; keep a few basil leaves aside.
Serve in individual portions with a ladle of tomato sauce spooned onto each plate, put 3 filled pasta shells on top and garnish with the basil puree and a few basil leaves.