320 gr pasta
4 ripe tomatoes
50 gr olive patè
40 gr grated pecorino romano cheese
Some fresh basil leaves
Salt to taste
Boil the tomatoes for a couple of minutes in boiling water. Peel them and then dice, removing the seeds. Place in a non-stick pan to cook with a drizzle of oil over a high flame until vegetable water evaporates. Add the olive patè, stir and remove from the heat.
In the meantime cook the pasta (short or spaghetti, as you like). Once cooked transfer it into the pan and season. Add the pecorino cheese and sautè the mix.Place on the plate and decorate with a few basil leaves.
Buon appetito! Enjoy your meal!