|Baked Rigatoni Pugliese
Classic Italian, simple and delicious – pasta perfection and destined to become a family favorite.
14 oz rigatoni
6 TBS extra virgin olive oil
salt and pepper
14 oz Italian plum tomatoes
1 small bunch parsley
2 cloves garlic
1 oz grated Italian pecorino cheese
Preheat the oven to 400 degrees. Wash the tomatoes and slice into rings of roughly the same width, deseed them and arrange the at the bottom of an oven-proof dish greased with a bit of oil, so as to have them slathered with dressing. Rinse the parsley, peel the garlic and chop them coarsely.
Cook the rigatoni in a large saucepan with plenty of boiling salted water. Drain the pasta when still very al dente then toss it into the dish over the tomatoes, sprinkle the ingredients with the garlic and parsley mix, a bit of grated pecorino and 2 tbsp of oil. Season with salt and pepper and pop in the oven for 10 minutes. Serve the pasta nice and warm in its baking dish.