Fresh pasta with Pachino tomatoes and riviera olives.

 Ok, we are in summer and a plate of hot pasta is not really suitable for today's temperature .... but .... the recipe that I propose today is also excellent cold. If you have never tasted cold pasta try this one, there is no rice salad that can overcome it. 

This recipe is double season, good warm in winter  time and excellent eaten cold in the summer.  

  These are the only ingredients that are necessary. 

• > Fresh pasta (the classic dry pasta can also be good, but the best results are obtained with fresh pasta, in this case I used “orecchiette”, but any type will be ok.)
•  > Pachino tomatoes (cherry tomatoes are very good too) cut in small pieces
•  > Olives riviera or tagiasca olives (the taste will be affected but you can also use normal olives preserved in oil, absolutely do not use olives in brine. The salty and unripe taste will ruin the dish.)  

• > Parmigiano Reggiano or Parmigiano Padano (if you prefer pecorino cheese use that) 
• > Fresh basil
• > Olive oil
•  > Chilli pepper for those who like it (I sure do!)  

  The fresh pasta is usually cooked for 5 to 7 minutes depending on the type of pasta.  

  If you want the winter version add the ingredients with the pasta still hot, otherwise for the cold pasta it is recommended to immediately cool the pasta you have just drained, with cold water and then drain again.

  Now you just have to dress the pasta with the ingredients, mix in some parmesan and break in the basil leaves with the pasta….. yes, I said to break up the basil leaves because for those who do not know, the basil should never be cut with a metalic knife otherwise it will oxidize on the cuts and you will not smell the scent of its perfume. If you really need to cut it, use a ceramic knife, but trust me, broken up with your fingers is much better.

 I hope you enjoyed reading. Thank you