Penne with Yellow Datterino Tomato Purée

Serve 2 people


  1. 250 gr Penne Rigate Pasta
  2. 12.35 oz of Yellow Datterino Tomato Purée (1 jar) 
  3. Basil
  4. Salt to taste
  5. Parmigiano reggiano cheese
  6. Extra virgin olive oil 


  1. Bring a large pot of salted water to a boil. Cook Penne Rigate in the boiling water, stirring occasionally until al dente. (Follow the package cooking instruction)
  2. Meanwhile, in a large pan, add yellow datterino tomato puree, 1 teaspoon of extra virgin olive oil, couple leaves of basil, and salt to taste. Stir and cook about 5 minutes.
  3. Drain Penne Rigate and add in the sauce.
  4. Serve, sprinkle Parmigiano-Reggiano cheese and decorating with fresh basil.

Shopping List: 

Penne Rigate

Yellow Datterino Tomato Purée

Extra virgin olive oil