Summer Rigatoni Pasta with Dried Tomatoes, Mozzarella & Olives

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Rigatoni
• 4 tablespoons of Redoro Extra Virgin Olive Oil
• 1/3 Agromonte organic semi-dried cherry tomatoes
• About 6 mozzarella slices cut in cubes
• About 15 olives
• Fresh Basil
• Sea salt & Pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
2. When the pasta is ready, put in a casserole and add the other cold ingredients: the mozzarella, the olives and the semi-dried cherry tomatoes.
3. Add the extra virgin olive oil, sprinkle some salt & pepper and some leaves of fresh basil.
4. Mix & serve!

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