INGREDIENTS
FOR 2 PEOPLE
500 g Rummo Fusillotti® n° 155
500 g mixed cherry tomatoes
Fresh basil, to taste
500 g mozzarella
1 garlic clove
Extra virgin olive oil, to taste
Salt, to taste
DIRECTIONS
Cut the cherry tomatoes in half and place them in a bowl. Season with the garlic clove, salt, a few basil leaves and the extra virgin olive oil and mix.
After cutting the mozzarella into equally sized cubes, place it in a colander and leave it to drain in a bowl.
Meanwhile, cook the Fusillotti® in a large pot of boiling, salted water. Once cooked, lay them out on a baking tray, toss with a light drizzle of extra virgin olive oil to prevent sticking, and let them cool for a few minutes. Transfer to large bowl.
Remove the garlic from the tomatoes, toss them and add to the pasta in the bowl. Add the mozzarella and toss all the ingredients together, before plating. Buon appetito!