Ingredients for 4 people
- 13.4 oz Organic Penne Mezzani Rigate
- 17.6 oz Piennolo cherry tomatoes
- 1 Cloves garlic
- to taste Fresh basil
- to taste EVO oil
- to taste Salt
- In a pan, brown the garlic in olive oil. Wash the cherry tomatoes and mash them with your hands directly in the pan. Season with salt and cover with a lid, cooking over high heat and stirring occasionally, until they wilt.
- Meanwhile, cook the Organic Penne Mezzani Rigate in plenty of salted water, drain it al dente and finish cooking inside the sauce, mixing everything well. Turn off the heat, garnish with fresh basil and serve. Buon Appetito!