Serves 4
350 g of gluten-free tubetti pasta
150 g of caciocavallo cheese
Mint leaves
extra virgin olive oil
Salt and pepper as required
Cook the gluten-free tubetti pasta according to the packaging directions, drain and keep the cooking water.
Empty the pasta into a large pot, add extra virgin olive oil for flavour, the caciocavallo cheese roughly chopped, 2-3 tablespoons of the cooking water set aside and finally the chopped mint leaves.
Add pepper and serve immediately.
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