Snelle koude tomatensaus

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1 blik polpabella (Grand'Italia)
25 blaadjes verse basilicum
4 eetlepels olijfolie
zout, versgemalen peper
verse Parmezaanse kaas

Laat de polpabella in een zeef iets uitlekken.
Hak de basilicum grof of knip de blaadjes in stukken.
Roer in een schaal de polpabella, olie en basilicum door elkaar en breng de
saus op smaak met zout en peper.
Schep de beetgare pasta erdoor en schaaf er de kaas in grove vlokken boven.
Lekker bij riccioli, ondule, torchietti of chiocciole (Buitoni).