Riccioli with Mozzarella, Tomato & Basil
Ingredients:
- 3/4 lb Rummo Riccioli N° 54
- 11 oz cherry tomatoes
- 1 clove garlic
- Basil
- 4 Tbsp extra virgin olive oil
- 9 oz 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. Buon appetito.
