Penne with pesto, cherry tomatoes and cacioricotta

Product combined with the recipe

penne rigate Scatola 20 cf

Ingredients for 4 people

  • 500 gr Penne rigate Leonessa
  • 100 gr of pesto
  • 8 small hill tomatoes
  • 2 tablespoons of Extra Virgin Olive Oil
  • a nice piece of cacioricotta
  • Parmigiano Reggiano
  • fresh basil


While I cook the pasta, in a pan aside, brown the garlic in oil, just start to brown add the tomatoes cut in half and cook for 1 minute and turn off. Drain the pasta al dente, add it to the sauce along with the pesto, cheese and manteco all over high heat. Servant adding a generous grated cacioricotta. Wine: Falanghina White.

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