Pasta with tomato sauce and robiola cheese | Agriturismi.it

Ingredients

– 2 red tomatoes (200 g approx)
– 100 g riobiola cheese
– 4 basil leaves and some to decorate
– 1 small clove of garlic
– Coarse salt
– 1 spoon of olive oil
– 160 g of pasta
– 20 g pecorino Gavoi

Preparation

– Wash the tomatoes, cut into pieces, peel, remove the seeds and chop coarsely in a mixer. Add the rabiola cheese, cut into small pieces, the basil leaves, the clove of garlic, a pinch of salt and oil.
– Mix the ingredients.
– Put the sauce in a large bowl enough to dress the pasta and set aside covered.
– Boil the pasta in abundant salted water, drain and place in the bowl of the sauce.
– Serve garnished with grated pecorino cheese, pepper and basil leaves.

Barbara Farinelli – www.lospicchidaglio.it