Pennette spring
Instructions
In a large bowl, cut the tomatoes into small pieces, add the oil, garlic, chopped Basil and let it sit for an hour.
Remove the garlic cloves.
Cook pasta al dente, drain and discard it in the salad bowl.
Mix and sprinkle with Parmesan.
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette
- 400 g of red tomatoes
- 6 tablespoons of olive oil
- 3 cloves of garlic
- Abundant of basil
- 70 g of grated parmesan cheese