Ingredients:(Pasta with Tomatoes and Basi)
1 pound(s) campanelle or farfalle pasta
1 1/2 pound(s) plum tomatoes, cut into 1/2-inch chunks
6 ounce(s) ricotta salata or feta cheese, crumbled
1/2 cup(s) pitted Niçoise or Kalamata olives
1/2 cup(s) torn fresh basil leaves
1/4 cup(s) extra-virgin olive oil
Parmesan cheese, for garnish
Directions:(Pasta with Tomatoes and Basi)
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- Meanwhile, in a large serving bowl, toss tomatoes, ricotta salata, olives, basil leaves, and olive oil.
- Drain cooked pasta, shaking well. Add to tomato mixture, tossing to combine. Garnish with Parmesan cheese.