INGREDIENTS FOR 4 SERVINGS:
– 1/2 pack of 500 g of Organic 4 cereals flour Rigatoni Allemandi
– 400 g of cherry tomatoes
– A fresh chili
– A small clove of garlic (optional)
– A handful of basil leaves
– Parmesan cheese grated to taste
– Extra virgin olive oil q.b.
– Salt for pasta water
Clean the basil, garlic and cherry tomatoes, cutting the latter in 4 slices.
Meanwhile, put a pot with plenty of water on the stove and bring to a boil.
In a pan, put 3 tablespoons of oil and the clove of garlic and, when it is hot, remove the garlic from the pan.
Take a hot pepper, deprive it of the inner seeds and cut into thin strips, then add it to the pan, together with the tomatoes.
Season with salt and pepper. Cook the tomatoes on a moderate flame for about 10 minutes. Coarsely chop the basil leaves clean and dried, and add it to the pan with the tomatoes.
Then slightly salt the pasta water and throw the rigatoni.
When the pasta is al dente, strain it directly into the pan with the tomatoes, mix the ingredients well and serve. Add a generous sprinkling of grated Parmigiano Reggiano and … enjoy your meal!