This dried pasta in the form of Rigatoni is very popular in the south of Italy. Its ridges make better adhesive surfaces for sauces and grated cheese such as parmesan and pecorino cheese.

This recipe plays a key in the Mediterranean diet. You can not go wrong with these 3 ingredients; olive oil, garlic and tomatoes, but make sure you do not underestimate this recipe by the quantity of its ingredients as its secret focuses on the quality and the simplicity of the ingredients.

INGREDIENTS:

1 box of rigatoni pasta

1/2 pound cherry tomatoes sliced in halves

Extra olive oil

3 garlic cloves

Salt and Freshly grounded pepper

Chopped Parsley (optional)

STEPS:

Bring a large pot of water to boil and salt it.

In a pan, heat the olive oil in medium heat, add the whole garlic cloves and cook until it turns golden. Add the cherry tomatoes and season with salt and pepper and cook for about 4 minutes till they are soft.

Cook the rigatoni al dente, drain it and add it to the pan toss over medium heat for about 1 minute to combine the flavor.

Serve with a drizzle olive oil and grated parmesan cheese garnish with chopped parsley.