Farfalle Vegetali with tomatoes, olive and buffalo mozzarella

Serve 4-5 people


1. 500 gr of farfalle of Leonessa pasta

2. A handful of black olives

3. A buffalo mozzarella

4. 700 gr of datterino tomatoes (2 jars)

5. Extra virgin olive oil

6. Salt to taste, pepper as needed

7. half a teaspoon of sugar 

8. A few leaves of basil

9. A little parsley

10. A clove of garlic


1. Drip the olives and cut them into rounds. 

2. Wash the tomato and divide it into 4 pieces taking care to eliminate the seeds. 

3. Saurce: a clove of garlic, salt, parsley and basil. Add the oil and stir. Put the tomatoes, olives, pepper and sugar. 

4. Cook the pasta in salted and boiling water for 9 minutes depend on your preference. Drain pasta al dente . Add it to the saurce.

5. Cut the mozzarella into cubes. Put the pasta in the dishes and add the mozzarella on each plate.

Shopping List:

1. Farfalle

2. Whole Red Datterino Tomatoes

3. Extra Virgin Olive oil