Cold pasta with tomato and basil
Pasta prepared as a salad, cold with cherry tomatoes and basil, is a typical summer dish that allows those who just can't give up a first course to eat it without getting too hot. A word of caution: the short pasta you use to prepare this recipe (have you tried our Maccheroncini calabresi?) should be drained al dente, even a few minutes earlier than suggested on the packet.
Ingredients
- 400g short pasta (serves 6)
- 600g cherry tomatoes
- 1 garlic clove
- Pitted black olives to taste
- 125g tuna in olive oil
- Extra virgin olive oil to taste
- Basil to taste
- Salt and pepper to taste
How to prepare cold pasta with tomato and basil
Cook our pasta in plenty of salted water and a tablespoon of olive oil, taking care to drain it al dente.
While the pasta is cooking, cut the cherry tomatoes into chunks, peel the garlic clove and chop the basil. Put everything in a bowl with the tuna and pitted black olives, add salt and pepper to taste and drizzle with plenty of extra virgin olive oil.
When the pasta is cooked, drain it and leave it to cool, then remove the garlic from the bowl with the cherry tomatoes and add the pasta to the bowl, mixing it well with all the other ingredients. Serve our cold pasta with tomato and basil at room temperature.
