Cut the salad type tomatoes in cubes in to a large bowl, add a generous sprinkle of Pecorino Romano grated cheese, Extra virgin Olive oil, a clove of garlic cut in half and basil leaves. Leave in the fridge for around 8/10 hours. One hour before cooking the pasta, take the bowl out of the fridge and remove the garlic. When the Tricolore Wheels are cooked drain them well and add to the tomatoes, mix briskly and serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
GENERAL RULES TO COOK PASTA
The rules to cook pasta are quite simple: Fill a tall large sauce pan following the 1/10/100 rule i.e. 1 liter of water and 10 grms of salt for every 100 grms of pasta you intend to cook (1 pint of water with 2 Ozs of salt per pint for every 1.7 Ozs of pasta) even if for the larger formats, you may need a little more water. The pasta will need to move freely in the boiling water. Bring the water to the boil then add the salt to it, put all the pasta in the water and give it a stir so it doesn’t stick. The required minutes of cooking are different between types of pasta, and they are always indicated on the label. Once cooked throw water and pasta in a colander, drain it properly and then follow the seasoning recipe.