(serves 4)

  • 20 minutes
  • 30 ml olive oil
  • 4 whole cloves of garlic
  • 400 g small rosa tomatoes
  • 250 ml cooked brown rice
  • salt and freshly ground black pepper to taste
  • a handful of fresh basil leaves, roughly chopped
  • 100 g pecorino, grated

Heat the oil in a pan. Sauté the garlic for about 3 minutes. Add the tomatoes and cook until they begin to burst. Add the rice and season with salt and pepper. Add the basil and half the pecorino. Mix well. Serve with the rest of the pecorino.