S.Cappelli striped tubes and datterini tomatoes

• 160g of Senatore Cappelli striped tubes
• 150g of red dates with their juice
• 30g grated Parmesan cheese
• basil to taste
• extra virgin olive oil
• salt to taste
• pepper to taste

In a saucepan with high edges, heat the oil and cook the datterino tomatoes, adding the salt and basil halfway through cooking.

In another pot, cook the tubetti pasta in plenty of boiling salted water for 5 minutes. Then, using a slotted spoon, pour them into the saucepan with the sauce and gradually add the cooking water until they are cooked (like risotto). When the pasta is cooked and the liquid has almost evaporated, turn off the heat and add the cheese. Stir in the oil and a sprinkling of pepper. Serve.