Ingredients for 4 people.

320 gr of Paccheri di Gragnano .

580 gr of orange cherry tomatoes in Essensi selection.

Robust extra virgin olive oil Essensi selection.

Sheep cacioricotta .

50g of bacon .

1 clove of garlic .

Fresh basil .

Salt and Pepper To Taste.

Preparation:

In a pan, fry the garlic with extra virgin olive oil, remove it and add the diced bacon and brown it well. Pour in the tomatoes, season with salt and cook over medium heat for about 7/8 minutes.

Drain the pasta al dente and stir well until the sauce blends with the paccheri. Serve and arrive in order, raw extra virgin olive oil, a sprinkling of cacioricotta and fresh basil.