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Ingredients (makes 4 servings):
- 4 cups penne or conchiglie or
rigatoni
- 6 ripe tomatoes, peeled, seeded
and diced - about 2 cups
- 2 large fresh mozzarella, drained
and diced in 1/2 inch cubes
- 2 large handfuls of arugula, about
10 oz., torn in thirds (about 2
inches long) - alternatively you
can also use 2 cups of shredded
fresh basil leaves
- 6 tbsp FRUTTATO Extra Virgin Olive
Oil
- salt and freshly ground black
pepper to taste
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Preparation
In a big pot add 6 quarts of water. Bring
the water to a boil and add the 2 T of salt.
When the water returns to the boil, throw in the
pasta. Stir occasionally.
Cook the pasta following packet directions carefully
to avoid over cooking.
In the meantime
(while the pasta is cooking), put the tomatoes,
arugula, mozzarella, in a large serving bowl,
add salt and pepper and add the Fruttato Extra
Virgin Olive Oil . Mix well all together.
When the pasta
is cooked, drain well and turn into the bowl still
hot with the other ingredients.
Toss well and serve.
The term Pasta
Fredda (cold pasta) is because you can also save
it in the refrigerator and eat it the day after
at room temperature.
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