Cold Tomato Pasta

Ingredients

• 6 meat tomatoes
• 0.5 bunch Basil
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 3 Garlic cloves
• Salt
• pepper (ground)
• 500 g orecchiette pasta

Instructions

1. 1.

   Blanch the tomatoes, peel, quarter and seed them. Puree half of the tomatoes; dice the other half into cubes. Wash the basil, dry it, set aside a few leaves and slice the rest into fine strips.

2. 2.

   Combine the tomato cubes and puree with olive oil and vinegar. Peel the garlic and press it into the tomatoes using a garlic press. Season with salt and pepper to taste.

3. 3.

   Cook the orecchiette in plenty of salted water until al dente. Drain, mix with the cold sauce, plate on bowls, garnish with basil leaves and serve immediately. Grated Pecorino pairs well.