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(Farro and Penne Mediterranean)
- 1/2 lb. ripe tomatoes, peeled, seeded, and chopped
- 1/4 cup pitted green and black olives, chopped
- 1 garlic clove, diced
- 4 basil leaves, cut into ribbons
- 2 tbs Ceppo Antico extra virgin olive oil
- salt and red pepper flakes to taste
- 1 package (8.8 oz.) Rustichella d'Abruzzo Farro Penne pasta
- grated Parmesan cheese, optional
In a bowl, combine tomatoes with olives, garlic, basil, oil, salt, and red pepper flakes. Meanwhile, cook farro penne according to package directions. Toss hot penne with tomato mixture and serve immediately. Top with Parmesan cheese if desired.
Serves 2
Rolando Ruiz Beramendi, founder of Manicaretti Italian Food Imports
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