Campanelle alla Mozzarella

Dice your tomato and place it into your serving bowl. Season with salt and pepper. Add chopped basil, diced mozzarella and drizzle enough olive oil to coat (you don’t want this drowning; oil amount will depend on how large your tomato is). Set aside. Place a large pot of water on to boil. Season generously with salt. When boiling, add pasta and cook until aldente.

When pasta is al dente, drain and immediately add to the serving bowl. Toss gently to combine. Drizzle with a little additional olive oil and garnish with Parmigiano Reggiano.