Penne with pesto, cherry tomatoes and cacioricotta

Serve 4-5 people

Ingredients:

-       500 gr Penne rigate Leonessa

-       100 gr of pesto (Check here for the homemade pesto sauce)

-       12.35oz Datterino tomatoes in water ( 1 jar )

-       2 tablespoons of Extra Virgin Olive Oil

-       A nice piece of cacioricotta

-       Parmigiano Reggiano

-       Fresh basil

Process:

  1. In a pan, brown the garlic in oil. Cut the datterino tomatoes in half and adds it in the pan. Cook for about 2-3 minutes and turn off. (Remove the water from the jar, only use datterino tomatoes).
  2. Cook Penne pasta in a pot with salted water for 12-14 minutes and drain it "al dente". 
  3. Drain the pasta and add it to the tomato sauce along with the pesto and Parmigiano Reggiano, mixing all together.
  4. Serve and add a generous grated cacioricotta.

Shopping list:

Penne Rigate:

Red Datterino tomatoes in Water:

Extra Virgin Olive Oil: