Olivella” pasta salad

Preparation time: 35 min | Difficulty: medium | Recipe cost: low | Servings per : 4 people

Ingredients:

• gr. 400 of pasta of your choice,
• 2 bunches of arugula,
• 4 large tomatoes,
• 12 pitted green olives,
• gr. 100 of flaked “Olive Pecorino” cheese,
• extra virgin olive oil,
• 1 clove of garlic,
• chili powder,
• salt and pepper to taste.

Wash the arugula, remove the stems cut it fine then chop it. Blanch the tomatoes in boiling water for one minute, drain, peel and remove the seeds. Mash the pulp with a fork, add the pitted and finely chopped olives along with the garlic. Season with salt, pepper, and 4 tablespoons of extra virgin olive oil and the chili pepper. Cook the pasta in boiling salted water draining it when al dente, stop cooking by quickly running it under cold water. In a salad bowl, toss the pasta with the tomato and chopped arugula and last, add the flaked “Pecorino all’Ulivo” cheese. Serve the pasta warm or cold.

Used in this recipe: Pecorino all’Ulivo.