Baked Rigatoni napoletani with tomatoes

  • Difficulty


  • 320 g Rigatoni Napoletani n° 124
  • 400 g ripe tomatoes
  • 4 tbsp grated Pecorino cheese
  • 2 cloves garlic
  • 30 g Italian parsley
  • salt and pepper
Rigatoni Napoletani n° 124


Rinse the tomatoes, slice them and deseed them.Peel the garlic, clean and wash the parsley and chop them together.Grease a large oven-proof dish with a spoonful of oil, arrange the tomato slices and sprinkle with the garlic mix, a pinch of salt and pepper.Then season with a drop of leftover oil and pop in the oven at 180 °C for 30 minutes.Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and toss it in a serving dish and dress with the baked tomatoes and their cooking juice, sprinkle with grated pecorino and serve.