Chilli & Garlic Olive Oil Summer Pasta
- 1 packet of Penne (500 grams)
- ½ kilo of tomatoes, (the sweet cherry ones are ideal)
- La Barre Chili and garlic olive oil
- 250 grams of Mozzarella
- Basil leaves
- Salt and Pepper
Cut the tomatoes in half, cover them with salt and leave them in a bowl for 20 minutes or so to allow them to ‘bleed’ off the excess water, pour it off.
Pour a generous amount of the La Barre Chili and Garlic olive oil over the tomatoes and add the mozzarella cut in cubes.
Cook the penne in salted water ‘al dente’. Drain well and mix with the tomatoes adding the torn up basil leaves on top.