Ingredients

• 1 Kg of datterini tomatoes
• 100 g sunflower oil
• 80 g mint leaves
• 400 g short sleeves
• 40 g extra virgin olive oil
• salt

For the sauce wash and clean 1 kg of datterini tomatoes. Blend and sift.
For the mint oil in a saucepan heat 100 g of sunflower oil to 70 ° C; turn off and add 80 g of mint leaves. Leave to infuse for 30 minutes, then filter.
For pasta in a casserole toast 400 g of mezze manicures with 40 g of extra virgin olive oil and a pinch of salt. Cook by wetting the pasta with the tomato sauce, adding it little by little, as for a risotto; when the pasta is cooked al dente, remove from the heat and stir in 40 g of mint oil.
For finishing place a few mint leaves on a plate lined with cling film, grease with oil, cover with other cling film, pierce it and cook in the microwave for 2-3 minutes. Arrange the pasta on plates and garnish with these crunchy mint leaves.

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