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First Courses: DRIED PASTA

PENNE ALLA CRUDAIOLA Penne with Raw Tomatoes

Mail this recipe to a friend!	1/2 pound fresh, ripe plum tomatoes 1 pound penne 1/3 cup olive oil 1 cup freshly grated Parmigiano-Reggiano® Salt	See Also:      Pasta      Dry Pasta: Penne      Cheeses      Parmigiano Reggiano® DOP      Vegetables      Pomodoro di Pachino IGP      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Bianco dell'Empolese DOC      Lugana DOC      Rosso Piceno DOC      Sangiovese di Romagna DOC
	Cut the tomatoes lengthwise, remove the seeds and dice. Cook the pasta "al dente" (firm to the bite). Drain and transfer the pasta to a serving bowl, pour the oil, the Parmigiano-Reggiano and the tomatoes over the pasta, toss thoroughly and correct for salt. Serves 4-6

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CAPELLINI CON SALSA VERDE   CONCHIGLIE E LENTICCHIE   CONCHIGLIE RIPIENE DI PROSCIUTTO E FORMAGGIO DI MONTASIO   FREGULA STUFADA   LINGUINE ALLE VONGOLE   LINGUINE IN SALSA LEGGERA   PASTA ALLA NORMA   PASTA CON LE SARDE   PASTA 'NCASCIATA   PASTICCIO DI FUSILLI IN TEGLIA   PENNE ALLA CRUDAIOLA   PENNE CON POMODORI E MOZZARELLA   PROSCIUTTO DI PARMA® E INSALATA DI GAMBERI   RIGATONI AL PROSCIUTTO COTTO   SFORMATO DI ANELLINI   SPAGHETTI AI FUNGHI E PARMIGIANO-REGGIANO®   SPAGHETTI AL PECORINO   SPAGHETTI AL SUGO DI PISELLI E PROSCIUTTO DI PARMA®   SPAGHETTI ALLA PUTTANESCA   SPAGHETTI DEL MONTE BALDO

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