320 gr penne macaroni
150 gr İzmir “tulum” cheese, crumbled in cubes
15 cherry tomatoes, cut in four
2 tablespoon Green Life Basil
Cook the macaroni al dente in salted water. In a wide pan heat 4 tablespoons of olive oil and add the cherry tomatoes. Stir over medium heat until the tomatoes become limp. Add Green Life Basil and mix. Strain the macaroni and mix with the “tulum” cheese in a bowl. Serve without delay.