Baked Rigatoni napoletani with tomatoes | Pasta De Cecco Finland Recipes
Italian recipes: recipes for sauces and pasta | Baked Rigatoni napoletani with tomatoes | De Cecco Finland.
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Cooking tools:
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- Cutting board
- Chef's knife
- Colander
- Dish
- Saucepan
- Slotted spoon
- Serving platter
- Grater
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- Measuring spoon
- Kitchen towel
- Paper towel
- Stove
- Pot
Ingredients
- 320 g Rigatoni Napoletani n° 124
- 400 g ripe tomatoes
- 4 tbsp grated Pecorino cheese
- 2 cloves garlic
- 30 g Italian parsley
- salt
- pepper
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