INGREDIENTS
1
box chicken stock
1 28 ounce can
crushed fire-roasted tomatoes
1
box fusilli
1
jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
1
jar capers, drained
4 cloves
garlic, minced
1
small onion, small dice
Kosher salt and freshly ground black pepper
8 oz
whole milk ricotta
Olive oil, for garnish
12
fresh basil leaves, julienned