INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Organic Whole Wheat Penne Rigate N°66
8-10 cherry tomatoes
1 garlic clove
Grana Padano cheese, to taste
Fresh basil leaves
Organic extra virgin olive oil, to taste
Fine salt, to taste
DIRECTION
Peel the tomatoes by plunging them 20-30 seconds into boiling water after having slightly incised the tip, then plunge them into iced water. (Alternatively, use a vegetable mill). Cut the tomatoes in half, removing the seeds and the aqueous parts that contains them. Crush one garlic clove, leaving the skin on. Sauté the garlic gently in a little extra virgin olive oil. Add the tomatoes before the garlic becomes too colored and cooked until they disintegrate. To make a sauce that binds well with the pasta, lower the heat and cook with the lid on, avoiding dehydrating the tomatoes. Once cooked, remove the garlic, and mash the tomatoes well to obtain a full-bodied but fluid sauce. Add salt and season with extra virgin olive oil and basil leaves. In the meantime, cook the Organic Whole Wheat Penne Rigate and drain them when still “al dente.” Finish cooking them in the seasoned tomato sauce. Serve with a freshly grated Grana Padano cheese.