Time: 1 ora
Difficulty: Facile

Ingredients for 4 people:
500 g sunflowers with pizzaiola Gluten-free pasta from Venice - 300 g fresh tomatoes
1 clove of garlic with 2 basil leaves
150 g smoked provola with 4 fresh oregano sprigs
Extra virgin olive oil
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Process
Peeled the garlic and remove the soul with the tip of a knife and chop all very finely on a cutting board with the help of a knife.
Wash the tomatoes and cut into 4 parts, put it all in a bowl and add the minced garlic, add two fresh basil leaves hand-chopped, two generous tablespoons of oil and a pinch of salt,mix everything with a spoon and refrigerate for at least half an hour in the fridge. Take a pot and fill it with water to bring to a boil, add salt and cook the gluten-free sunflowers for about 4 minutes , drain them in a bowl and toss them with a drizzle of extra virgin olive oil. Put the gluten-free sunflowers in the center, creating a circle, add two tablespoons of cherry tomatoes and complete with a little grated provola cheese and a sprig of fresh oregano