For ➍1 kg cherry tomatoes, quartered
1 ts sugar
2 handfuls of mixed chopped fresh herbs (basil, rosemary, oregano, thyme, parsley)
1 lb campanelle (bell-shaped pasta)
5 garlic cloves, chopped
15 cl extra-virgin olive oil
ricotta salata cheese, grated
Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture.
Cook garlic in olive oil in a saucepan over moderately high heat, stirring, 1 m.
Add garlic with oil to pasta and tomatoes and toss to combine.
Season with salt and pepper.
Cook garlic in olive oil in a saucepan over moderately high heat, stirring, 1 m.
Add garlic with oil to pasta and tomatoes and toss to combine.
Season with salt and pepper.
Read tip on cooking pasta for a cold salad.
Read more cold pasta salad recipes.
