Pennette with fresh tomato

  • 1


  • 350 g0SX0042
  • 6 ripe and firm tomatoes
  • 1 small bunch basil
  • 1 clove garlic
  • a pinch oregano
  • salt and pepper
Pennettine n° 42


Rinse and dry the tomatoes, dice them and place them in a bowl, add the basil, the lightly crushed garlic, a pinch of oregano, a smudge of salt and a generous grind of pepper, season with a dash of extra virgin olive oil.Mix and let it rest for at least 2 hours. Toss the penne in plenty of boiling salted water. Drain when al dente and toss them in a serving dish with the sauce, serve immediately.