INGREDIENTS
- 150gr EPIROS Feta PDO cheese, coarsely grated
- 1 pack Penne (500gr)
- 2 ripe, firm tomatoes
- 1 large very ripe tomato, grated
- 5 tbsp olive oil
- 1 tbsp balsamic vinegar
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EXECUTION
Boil the pasta in 5lt salted water and cook as per the instructions on the pack.
To prepare the sauce, slash the tomatoes at their base with a knife, creating a cross, and dip them in scalding water for 1 minute and then in cold water. Peel them, cut them in half, press to remove the seeds and excess juice and cut them into small cubes.
Throw the tomato cubes into a bowl add the grated tomato, salt & pepper, sugar, olive oil, balsamic and chopped basil and mix well.
Strain the pasta when ready and splash it with cold water to cool it down.
Serve it directly onto individual plates and top first with the raw tomato sauce and then with the grated EPIROS Feta PDO cheese.
Finally decorate with whole leaves of basil.
