Fresh penne
Instructions
Dice tomatoes and put them in a soup-tureen.
Drizzle with olive oil, chopped garlic, vinegar, basil, oregano, salt and pepper and let stand.
Boil the penne al dente, drain and pass it under cold water.
Pour the pens in the soup-tureen, stir well, seasoning them with plenty of cheese and keep in the fridge at least 30 minutes before serving.
Ingredients and dosing for 4 persons
- 450 g of type pasta penne
- 6 cherry tomatoes
- 8 tablespoons of olive oil
- 2 tablespoons of wine vinegar
- 2 cloves of garlic
- Chopped basil
- Oregano
- Grated pecorino cheese
- Salt
- Pepper