Ingredients (makes 4 servings):

• 4 cups penne or conchiglie or rigatoni
• 6 ripe tomatoes, peeled, seeded and diced - about 2 cups
• 2 large fresh mozzarella, drained and diced in 1/2 inch cubes
• 2 large handfuls of arugula, about 10 oz., torn in thirds (about 2 inches long) -
  alternatively you can also use 2 cups of shredded fresh basil leaves
• 6 tbsp FRUTTATO Extra Virgin Olive Oil
• salt and freshly ground black pepper to taste

Preparation


In a big pot add 6 quarts of water. Bring the water to a boil and add the 2 T of salt.
When the water returns to the boil, throw in the pasta. Stir occasionally.
Cook the pasta following packet directions carefully to avoid over cooking.

In the meantime (while the pasta is cooking), put the tomatoes, arugula, mozzarella, in a large serving bowl, add salt and pepper and add the Fruttato Extra Virgin Olive Oil . Mix well all together.

When the pasta is cooked, drain well and turn into the bowl still hot with the other ingredients.
Toss well and serve.

The term Pasta Fredda (cold pasta) is because you can also save it in the refrigerator and eat it the day after at room temperature.