300 gr. Caciocavallo Silano PDO
300 gr. farfalle
300 gr. fresh tomatoes
2 cloves of garlic, basil, parsley, oil, salt.
Cook the farfalle pasta in plenty of salted water and drain when al dente. Place a pan with oil and two cloves of garlic onto the heat (as soon as they are golden brown, remove the pan from the heat and remove the garlic cloves). Add the minced basil and parsley and pour all the ingredients on the pasta. Cut the tomatoes into small pieces and the Caciocavallo Silano PDO into small cubes, then add them aswell. Stir quickly mixing the ingredients.