Prep: 10 min. Cook: 12 min.
1 lb. Di Martino - Mezze Penne rigate
1/3 cup DeCarlo Il Classico Novello Extra Virgin Olive Oil
8 oz. mozzarella cheese, in bite size pieces
4 oz. black olives
2 tbsp capers
2 cloves garlic, finely chopped
4 medium salad tomatoes diced
8 basil leaves, torn
Trapani Sea Salt
Freshly ground black Tellicherry Peppercorns
Cook the pasta in salted boiling water until "al dente". Drain well and transfer to a large bowl. Toss vigorously with half the DeCarlo Olive Oil and set aside to cool. Add all the remaining ingredients. Season with Trapani Sea Salt and Tellicherry Pepper; Toss well and chill in the refrigerator for 30 min. before serving.
Wine: a dry white
Recipe adapted from and photo courtesy of Fabrizio Ungaro, "Pasta". Published by The Wine Appreciation Guild.