Summary

Ingredients

• 400 g cherry tomato (s)
• 100 g olives, black, without stone
• 50 g sheep cheese
• 50 g cheese (pecorino), rated
• 0.5 ½ bunch parsley, chopped
• 4 tablespoon oil
• salt and pepper
• 400 g Farfalle, or other pasta

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Instructions

1. Halve the cherry tomatoes. Finely dice the sheep`s cheese. Mix the tomatoes, sheep cheese, pecorino cheese, parsley and oil and season with salt and pepper. Let it steep in the refrigerator for 30 minutes.
2. Boil and drain the pasta. Then return to the hot saucepan and stir in the cold sauce. Season again with salt and pepper.
3. Tip:
4. You can also use just 2 tablespoons of oil and 2 tablespoons of vegetable stock.