Baked Rigatoni Pugliese

  • Difficulty


  • 400 g0SXE024
  • 400 g tomatoes
  • 1 small bunch Italian parsley
  • 2 cloves garlic
  • 30 g grated Pecorino cheese
  • salt and pepper
Rigatoni n° 24


Preheat the oven at 200 °C. Wash the tomatoes and slice into rings of roughly the same width, deseed them and arrange the at the bottom of an oven-proof dish greased with a bit of oil, so as to have them slathered with dressing.Rinse the parsley, peel the garlic and chop them coarsely. Cook the rigatoni in a large saucepan with plenty of boiling salted water.Drain the pasta when still very al dente then toss it into the dish over the tomatoes, sprinkle the ingredients with the garlic and parsley mix, a bit of grated pecorino and 2 tbsp of oil.Season with salt and pepper and pop in the oven for 10 minutes. Serve the pasta nice and warm in its baking.