Baked Rigatoni napoletani with tomatoes | Italian Pasta De Cecco Recipes
Preparation 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
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Dish
- Saucepan
- Stove
- Colander
- Serving platter
- Grater
- Spoon
- Measuring spoon
- 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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