Ingredients:

  • 320 g ruote pasta
  • 400 g ripe tomatoes
  • 15 g fresh basil
  • 5 g fresh mint
  • 30 g toasted pine nuts
  • 50 g extra virgin olive oil
  • Salt to taste
  • Black pepper to taste

Preparation:

Cook the ruote in plenty of salted water and drain when al dente.

Meanwhile, dice the tomatoes into uniform cubes and place them in a bowl. Add the finely chopped basil and mint, then season with extra virgin olive oil, salt, and black pepper. Let the flavors meld for a few minutes.

Add the pasta while still warm to the dressing and toss gently to combine the flavors.

Top with the toasted pine nuts and serve, garnishing with a few fresh basil leaves and a drizzle of raw extra virgin olive oil.