Pasta: A taste of Sicily Rigatoni pasta!


Rigatoni pasta, cherry tomatoes porcini mushroom sauce, ricotta salata
Heat the olive oil in a large frying pan, add the garlic and cook gently for 2 minutes, until softened. Add the tomatoes and cook over a medium heat for 30 minutes, until reduced and thickened. Rip up the basil and stir it in. Season with salt and pepper.

Cook the rigatoni in a large pan of boiling salted water until al dente, then drain. Add to the cherry tomatoes porcini mushroom sauce, toss well and cook over a low heat for 2 minutes. Finish with some good olive oil and generous gratings of ricotta salata.

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