Pasta con pomodorini e basilico

Pasta con pomodorini e basilico is a traditional dish and a summertime staple in the country. The dish is usually made with a combination of raw cherry or grape tomatoes, garlic, basil, olive oil, salt, pepper, and short pasta such as trofie, penne, casarecce, lumachelle, cavatelli, maccheroni, maltagliati, or conchiglie.

The tomatoes, basil, and olive oil are placed into a bowl, then sprinkled with salt and pepper. The mixture is left to sit for an hour and it should be stirred often. The drained al dente pasta is added to the bowl and it's tossed with the tomato mixture until it cools down a bit.

As a finishing touch, a swirl of olive oil is added to the dish and the rim of a serving bowl is rubbed with garlic. It's recommended to pair the dish with a fruity white wine on the side, such as Lungarotti Torre di Giano from Umbria.