INGREDIENTS
FOR 2 PEOPLE
250 g Paccherotti® Rigati N° 195 Rummo
500 g cherry tomatoes
1 head of garlic
thyme
marjoram
basil
chili pepper
Parmigiano Reggiano
pepper
salt
extra virgin olive oil
DIRECTIONS
Cut the cherry tomatoes in half. Line a baking sheet with parchment paper and place the tomatoes on it. Add a head of garlic cut in half, a few sprigs of basil, thyme, and marjoram. Season with chili pepper, salt, pepper, and oil. Bake in the oven at 425°F for 20 minutes. Remove the herbs. Take 3/4 of the tomatoes and blend them with 3 or 4 roasted garlic cloves. Grate the Parmigiano Reggiano cheese and set aside. Cook the Paccherotti® Rigati N° 195 in plenty of boiling salted water. Right before the pasta is ready, transfer the cream of roasted tomatoes to a sauté pan over a lively flame, adding cooking water if necessary. Three minutes before the cooking time on the pack, transfer the pasta to the saucepan and toss it with the tomato cream. One minute before, add the remaining cherry tomatoes. Remove from the heat, add some basil and a little Parmigiano Reggiano cheese and mix. Serve with some freshly ground pepper and Parmigiano Reggiano. Bon appetit!