320 gr = 11,5 oz. Cylinder pasta like penne or sedanini
30 datterini tomatoes or cherry tomatoes
5 basil leaves
20 stoned taggiasche olives in oil
2 tablespoons grated parmigiano or grana
Extra virgin olive oil
1 - Cut the datterini (or cherry) tomatoes into small pieces and put them in a colander to strain.
2 - Cut the mozzarella into dices and let them strain in a colander for 10 minutes as well.
3 - Cut the olives into 2 or 3 pieces.
4 - Combine in a bowl the strained tomatoes and the mozzarella dices, the basil leaves, the olives, the grated parmigiano, a pinch of salt and 3 tablespoons of extra virgin olive oil.
5 - Stir all ingredients and set aside.
6 - Meanwhile put a large pot with water over high heat. When water comes to a boil add a handful of coarse sea salt, wait for water to boil again and add the penne (or the sedanini).
7 - Stir with a wooden spoon or a slotted spoon to keep them well separated from time to time.
8 - After cooking time, which is usually mentioned on the pasta packing, drain the penne in a colander.
9 - Put them in the bowl with the raw mixture. Toss and serve immediately.