175mlTomato Oil, (find recipe in ‘Dressings’ section)
100gSweet Corn, caramelized in butter
50gPine nuts, roasted in a pan
70gBlack or Green Olives, pitted and sliced
20Cherry Tomatoes, ripened, cut in quarters
2medium Cucumbers, not peeled, halved lengthwise and then quartered lengthwise and sliced 2-3 mm
150gGreek Gruyere, cut in small cubes 5-6 mm (or mozzarella pearls/balls halved, or small-diced fresh mozzarella)
20basil leaves, chiffonade, plus some small ones for garnish
50gParmigiano Reggiano, shaved and added as a garnish, plus more for individual servings
4litres Water
Instructions
In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve ½ cup of cooking water.
Strain the pasta and return to the pot, pour 150 ml of the tomato oil and toss well. Then add all the remaining ingredients except of the Parmigiano Reggiano and the small basil leaves. Gently toss and refrigerate if not using immediately. Actually, the flavors will really come together if refrigerated for few hours or even overnight.
Serve in a deep dish, add the shaved Parmigiano Reggiano and the small basil leaves and drizzle the remaining tomato oil.