Rigatoncello with baked tomatoes

  • Difficulty


  • 320 g0SX0028
  • 4 tbsp grated Pecorino cheese
  • 2 cloves garlic
  • 30 g Italian parsley
  • salt and pepper
Rigatoncello n° 28


Rinse the tomatoes, slice and deseed them. Peel the garlic, clean the parsley and chop them together. Grease an oven-proof dish with a dash of oil, arrange the tomato slices and sprinkle with the parsley, a pinch of salt and pepper; season with the leftover oil and place in a preheated oven at 180 °C for 30 minutes. Then cook the pasta al dente, drain it and toss it in a serving dish, pour the tomatoes over it and their cooking liquid, sprinkle with pecorino and serve.