Ingredients (Serves 4):

• 1 jar of Fiorfiore Calabrese Pesto
• 250 g. cherry tomatoes
• 80 g. pitted green olives
• 150 g. mild provolone cheese
• Salt
• Basil

Preparing:

1. In a pot, pour one liter of water for every 100 g. of pasta and bring it to a boil. Add 2 teaspoons (20 g.) of salt and the pasta and cook "al dente".
2. In the meantime, slice the green olives, wash the tomatoes and cut them in half and dice the provolone.
3. Drain the pasta. Place it in a bowl and toss it with 3 tablespoons of olive oil. Cool it in the fridge.
4. Add the jar of Fiorfiore Calabrese Pesto, olives, cherry tomatoes and provolone. Mix well and serve with chopped basil.