Baked Rigatoni napoletani with tomatoes | Italian Pasta De Cecco Recipes
Italian recipes: recipes for sauces and pasta | Baked Rigatoni napoletani with tomatoes | De Cecco Czech Republic.
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Cooking tools:
- Grater
- Baking dish
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- Saucepan
- Colander
- Chef's knife
- Cutting board
- Serving platter
- Spoon
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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