Marie-France Cohen’s recipe

Ingredients for 4 to 5 people

• 500 g short pasta (penne or fusilli, for example),
• 500 g well flavored round cherry tomatoes,
• 1 small jar of black tapenade (90 g),
• 200 g of homemade grated parmesan,
• 1 bunch of fresh basil,
• 2 cloves garlic,
• extra virgin olive oil,
• salt pepper.

The preparation

Bring a large pot of water to a boil. Salt the water and cook the pasta for the time indicated on the package. Meanwhile, cut the cherry tomatoes in half or quarters, depending on their size. Strip the basil leaves, finely chop the large leaves, keep a few small leaves whole.

When the pasta is cooked, drain it (reserving a little cooking water), pour it into a large salad bowl. Add the tomatoes, tapenade, parmesan, chopped basil, crushed garlic, a generous drizzle of olive oil and mix everything together. Season with salt and pepper and dilute with a few tablespoons of cooking water if necessary. Decorate with whole basil leaves. Enjoy warm or cold.