1/2 pound fresh bucatini pasta
8 ounces fresh baby mozzarella balls
1 cup yellow pear tomatoes
1 cup red grape tomatoes
2 tablespoons fresh basil, cut in thin strips
Filippo Berio extra virgin olive oil
Cook the bucatini in boiling salted water. Drain and place cooked pasta in a serving bowl. Add mozzarella, both types of tomatoes and fresh basil to the bowl, incorporating carefully with the pasta.
Finish by tossing the pasta mixture with olive oil, salt and pepper. Mix gently and serve immediately.
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