400 grams of Benhamadi Extra Whole Wheat Penne 600 g tomatoes 150 grams of mozzarella 1-tablespoon olive oil A few basil leaves A handful of black olives. Salt and Pepper
Preparation:
Peel the tomatoes and place them in a colander with a little coarse salt, let them drain.
Meanwhile, cook pasta in boiling salted water according to directions written on the pack.
When cooked, pass the pasta in a colander, shaking to remove the steam.
Pour the penne pasta in a bowl and drizzle 3 to 4 tablespoons of olive oil.
Cut the mozzarella, the tomatoes, mix everything in a salad bowl, and garnish with basil leaves and olives.
