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Categories:Viewed: 35 - Published at: a month ago
Ingredients
- 12 ounces radiatore
- 1/2 cup olive oil
- 2 tablespoons lemon juice fresh
- 1 1/2 cups basil chopped
- 3 cups italian plum (roma) tomatoes chopped
- 3/4 cup parmesan, parmigiano-reggiano cheese, grated grated
Method
- Cook pasta in 4 qts boiling water until very al dente.
- Drain and toss 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.
