Tomato and basil farfalle at the Mediterranean

Summer, you know, makes you want to eat simple, quick but above all fresh dishes: the Antica Madia tomato and basil farfalle are ideal for a very tasty cold pasta, to try in these torrid days.
Here then is a quick, but at the same time tasty and appetizing recipe.
Let’s wash and prepare the vegetables for our pasta.
We cut the cherry tomatoes in half or into small pieces, the mozzarella bites we cut into cubes, and we shred the fresh basil with our hands.
We add the pitted olives and a little salt.
Now that our cold ingredients are ready we move on to cooking the pasta.
Cook the tomato and basil farfalle in plenty of salted water for about 7 minutes.
Drain them with a skimmer and let them cool by adding a drizzle of oil to keep them from sticking.
Once cooled, we can add the Antica Madia tomato and basil farfalle to the previously prepared ingredients, stirring to make them blend best.
Let them rest in the refrigerator in a container for at least 15 minutes.
We serve these very tasty farfalle on a flat plate with the addition of a mix of basil, thyme, fresh mint and, if needed, a drizzle of raw evo oil.
Enjoy!  

Curiosities

You can replace the mozzarella cheese with provolone or diced feta for a less delicate and more "pungent" taste   To give the dish a bit of crunch, you can add almond slivers or grains of IGP Piedmont hazelnuts.

Butterflies Tomato and Basil

the mediterranean