Semolina Ciriole with yellow tomatoes


for 4

340 gr Bartolini semolina ciriole
Yellow tomatoes to taste
Bartolini DOP extra virgin olive oil
Aromatic herbs (basil, marjoram, oregano, thyme)


Cook ciriole in a large pot of salted boiling water.
In the meantime, in a pan simmer the oil with the garlic and the aromatic herbs, then add the yellow tomatoes, previously cut in half, and a little bit of salt.
Drain the pasta al dente and pour it in the pan, blending it with the condiment.
Tip into a plate and serve.