John Myers
Rigatoni Tri Colore
The perfect rigatoni tri colore recipe with a picture and simple step-by-step instructions.
- 250 g Rigatoni
- 10 piece Cocktail tomatoes
- 5 tablespoon Extra virgin olive oil
- 1 toe Fresh garlic
- 50 g Freshly grated Parmesan
- Basil leaves
- Cook the pasta as usual in salted water until al dente
- Heat the pan with olive oil and garlic (not too hot, otherwise the olive oil will be bitter)
- Put the pasta in the pan and add the fresh Parmesan. Now let the cheese steep until it has melted.
- Cut the cocktail tomatoes into small slices and add. Chop the fresh basil and add. Season to taste with pepper from the mill and salt. If you want, you can top it off with a few chilli flakes.
- Sometimes, after I’ve put the noodles in the pan, I add a can of tuna, which is also very tasty.
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