Cold Pasta with Pecorino Tomato and Basil

Cold Pasta with Pecorino Tomato and Basil is a real goodness of Italian cuisine made in simple but excellent things, during the summer season it is suitable for all occasions, easy to prepare for everyone, you only need quality ingredients that are easily found, with a dish like this you always look good

Cold Pasta with Pecorino Tomato and Basil Easy and Tasty

Cold Pasta with Pecorino Tomato and Basil Easy and Tasty is an excellent first course of Italian cuisine, fresh and tasty, made with healthy ingredients, which on hot summer days brings all the nutrients we need without overdoing it, it can be done in different ways, but ours from Bolognami is prepared with products from the Zero Kilometer Garden, as nature creates, tomatoes and basil picked fresh in the morning, our Extra Virgin Olive Oil from Grande Quality, high-level Aged Pecorino, for Pasta both Penne and Fusilli or Rigatoni are fine and it is a real treat for the palate

Ingredients for Preparing Cold Pasta with Pecorino Tomato and Basil

For 4 People

500 g of Penne

300 Gr of Fresh Datterini Tomatoes (If not available, replace with another variety)

300 Gr of Pecorino Stagionato Roccaccio Il Caseifico di Norcia

Premier Cru Extra Virgin Olive Oil La Croce Bolognami, As Much as Enough

8-10 Fresh Basil Leaves

1 clove of garlic

Fior di Sale from Trapani Bolognami, As Much as Enough

Black Pepper of Kampot Bolognami, As Enough

Preparation of Cold Pasta with Pecorino Tomato and Basil

The preparation of the Pecorino Tomato and Basil Cold Pasta is simple and quick, start by opening the tomatoes in half, remove the seeds, break them up roughly and place them in a refrigerator container, divide the clove in half Remove the inner sprout from the garlic and put it with the tomatoes, add the basil leaves broken up by hand, add the oil, add salt and pepper and put in the fridge for at least 2 hours. Boil the pasta in abundant salted water, drain it al dente, let it cool by adding a drizzle of oil to prevent it from sticking. When it is cold, add it to the previously prepared sauce, after having removed the two halves of the garlic. After having stirred it well, taste it to see if you need salt and pepper, dose as you like. Leave it in the refrigerator for another half hour. Take it out and grate the Pecorino flakes into it, stir well again and serve. Bon Appetit

The Wine I Recommend for Cold Pasta with Pecorino Tomato and Basil

The wine that I recommend for the Cold Pasta with Pecorino Tomato and Basil is Grechetto Antonelli, it is produced entirely with organic Grechetto grapes, one of the most widespread vines to be grown and processed in Umbria. For years now, the Montefalco company has undertaken a working method with principles of organic farming, which has as its main objective that of bringing only the characteristics of the territory and the vine into the bottle. The grapes are harvested by hand in the coolest hours of the day, usually at the end of September. Once in the cellar, these are softly pressed and then fermentation is awaited in steel tanks at a temperature of 18°C. The process is completed by refinement in a tank in contact with the fermentation lees for about three months. The wine ages in tanks with a long stay on the lees, to then be bottled with a further refinement of 3 months before being marketed. In the glass it has a straw yellow color. The nose perceives fruity notes of pineapple, notes of citrus and perfumes that bring to mind almond blossom and hawthorn, making room for a mineral sensation. In the mouth you are immediately struck by a sapidity and freshness of drink, with a pleasant structure. It should be served at a temperature of 8-10 degrees