John Myers
Ingredients for 6 servings:
- 500 g Rigatoni (cooked until al dente and, if possible, cooled in cold water)
- 500 g cherry tomatoes, halved or quartered, lightly salted
- 500 g mozzarella, buffalo, roughly diced
- 100 g cheese, grated Grana Padano
- 150 g basil, roughly chopped leaves
- 100 g pine nuts, roasted without fat until golden brown
- 100 ml olive oil (extra virgin)
- ½ tsp salt
- 1 pinch(s) black pepper, freshly ground
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
Rigatoni, buffalo mozzarella, basil, cherry tomatoes ***delicious & simple***
Cook the rigatoni in plenty of salted water until al dente and be sure to rinse with cold water. The pasta can have a hard core at first, as the salad will soften as well. Then stir in all the other ingredients and let it sit for about 1 hour. Stir again before serving, season with salt and pepper if desired, and you’re done. It’s a great party dish that tastes great the next day, too! PS: Farfalle is also a good alternative to rigatoni.
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