Rigatoni With Yellow Datterino Tomato Purée

Serve 4 people


  1. 500gr Rigatoni pasta
  2. 2 tbp of extra virgin olive oil
  3. 2 jar of yellow datterino tomato puree
  4. ½ cup of grated parmigiano reggiano cheese
  5. Salt to taste
  6. Few leaves of basil



  1. Bring a large pot of salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until al dente. ( follow the package instruction)
  2. Meanwhile, heat olive oil in a large skillet medium heat. Add datterino tomato puree, couple leaves of basil and salt to taste. Stir and cook about 10 minutes.
  3. Drain rigatoni and add in the sauce.
  1. Serve, sprinkle Parmigiano-Reggiano cheese and decorating with fresh basil.

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Yellow Datterino Tomato Puree:

Extra Virgin Olive Oil: