"E chest'è!" PACCHERI con POMODORO, PROVOLA e FOGLIE di LIMONE - La Ricetta di Peppe Guida

mezzi rigatoni

🥗Healthier: whole wheat pasta

💰Cheaper: penne

Whole wheat pasta offers more fiber, while penne is often less expensive.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point, while canola oil is budget-friendly.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while Pecorino is often less costly.

Boil water in a large pot and add salt.

Cook mezzi rigatoni until al dente, about 8-10 minutes.

Drain the pasta and set aside to cool slightly.

Chop ripe tomatoes into small pieces and place in a bowl.

Add minced garlic and torn basil leaves to the tomatoes.

Drizzle in extra virgin olive oil and season with salt and black pepper.

Mix the tomato sauce gently to combine all ingredients.

Add the cooked mezzi rigatoni to the bowl with the tomato sauce.

Toss the pasta with the sauce until well coated.

Serve immediately with grated Parmesan cheese on top.

Cooking Techniques

Spice Level:

Allergens