Ingredients
- 12 radiatore
- 475 gr ripe italian (chopped very)
- 120 ml olive oil
- 60 gr parmesan (freshly grated)
- 50 gr basil (chopped fresh)
- 30 ml squeezed lemon juice (freshly)
Cheese Salt Freshly ground black pepper Fresh basil leaves (garnish) Cook pasta in 4 litre s boiling water until very al dente. Drain and toos with olive oil and lemon juice. Cool to room temperature, occasionally stirring the pasta to coat throughly. Add chopped basil, tomatoes, cheese and salt and pepper to taste. Mix throughly but gently. Garnish with basil leaves.
