FOR 4 PEOPLE
3/4 lb Rummo Riccioli N° 54
11 oz cherry tomatoes
1 clove garlic
4 Tbsp extra virgin olive oil
9 oz mozzarella
Chop the cherry tomatoes in quarters. Dice the
mozzarella. Bring water to a boil in an ample pot, and
salt generously. Cook the Riccioli for 7 minutes. Put the
olive oil in a bowl and add the garlic (mashed through
a hand press), the cherry tomatoes and the mozzarella.
Drain the cooked pasta and add to the sauce. Mix well.
Add the basil. Buon appetito.