{"id":45890,"date":"2025-10-09T21:51:52","date_gmt":"2025-10-09T19:51:52","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=45890"},"modified":"2025-10-09T21:51:55","modified_gmt":"2025-10-09T19:51:55","slug":"paccherotti-rigati-n-195-with-roasted-tomatoes","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/paccherotti-rigati-n-195-with-roasted-tomatoes\/","title":{"rendered":"Paccherotti\u00ae Rigati No. 195"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"PACCHEROTTI\u00ae RIGATI n\u00b0 195 con POMODORO ARROSTO\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/kO13aNB3lPI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Paccherotti\u00ae Rigati N\u00b0 195 Rummo<br>500 g cherry tomatoes<br>1 head of garlic<br>thyme<br>marjoram<br>basil<br>chili pepper<br>Parmigiano Reggiano<br>pepper<br>salt<br>extra virgin olive oil<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>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\u00b0F for 20 minutes.\nRemove 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.\nCook the Paccherotti\u00ae Rigati N\u00b0 195 in plenty of boiling salted water. Right before the pasta is ready, transfer the cream of roasted tomatoes to a saut\u00e9 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.\nRemove 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!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Paccherotti\u00ae Rigati N\u00b0 195 Rummo500 g cherry tomatoes1 head of garlicthymemarjorambasilchili pepperParmigiano Reggianopeppersaltextra 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, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":45859,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1521],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/09\/Master_Preview-1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/09\/Master_Preview-1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/09\/Master_Preview-1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/09\/Master_Preview-1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/09\/Master_Preview-1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/09\/Master_Preview-1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/09\/Master_Preview-1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Paccherotti\u00ae Rigati N\u00b0 195 Rummo500 g cherry tomatoes1 head of garlicthymemarjorambasilchili pepperParmigiano Reggianopeppersaltextra 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,&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paccherotti\u00ae Rigati No. 195 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/paccherotti-rigati-n-195-with-roasted-tomatoes\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paccherotti\u00ae Rigati No. 195 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Paccherotti\u00ae Rigati N\u00b0 195 Rummo500 g cherry tomatoes1 head of garlicthymemarjorambasilchili pepperParmigiano Reggianopeppersaltextra virgin olive oil DIRECTIONS Cut the cherry tomatoes in half. Line a baking sheet with parchment paper and place the tomatoes on it. 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