SERVES: 5
PREPARATION TIME: 25 Mins
INGREDIENTS:
4 tbsp of Colavita Extra Virgin Olive Oil
1 crushed garlic
1 tin of Capriccio Peeled Tomatoes (400gr)
salt and pepper to taste
1 tbsp of fresh basil leaves
1 tbsp of Auricchio Parmigiano Reggiano Cheese
500gr La Molisana Pasta No. 31 Rigatoni
METHOD:
Heat the Colavita Extra Virgin Olive Oil in a saucepan. Add the crushed garlic clove and cook until golden brown. Pour the tin of Capriccio peeled tomatoes and cook over medium heat for 10mins. While cooking stir with a wooden spoon and crush the tomato into pieces. Season with salt and pepper to taste. Add the finely chopped fresh basil. When the pasta is ‘al dente’ drain well and return to the cooking pot. Add the fresh tomato sauce, mix well and serve. Sprinkle the Auricchio Parmigiano Reggiano over each dish before serving.
