INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Riccioli N°54
300 g cherry tomatoes
1 clove garlic
Basil
4 spoons extra virgin olive oil
250 g mozzarella
DIRECTIONS
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. Serve.
