1 lb 2 oz /500 gr small penne
6 medium diced tomatoes
1 bunch of basil
1 clove of garlic
1/4 cup extra virgin olive oil

 

Wash, dry and dice the tomatoes. Put them in the serving bowl with the oil, the roughly chopped basil and the garlic clove. Season with salt & pepper and leave for half an hour.
Cook the pasta "al dente" strain and cool under the cold water tap. Strain again and pour into the serving bowl. Mix well remembering to remove the garlic clove.
Serve at room temperature; ideal for a hot summer evening.