Pasta salad with baby tomatoes and ventresca

Boil pasta in salted water, drain “al dente” and end cooking under cold water.

Cut tomatoes in slices, place them in a bowl, add olives, pepper, salt and amalgamate, then finish with ventresca. Add pasta and flavor with minced parsley and grated lemon zest.

Add extra ventresca and decorate with some parsley. Put pasta in the fridge until serving.