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Ziti Scarparieloo

Serves 4


  • 1 lb. of Rienzi #26 Ziti
  • 18 oz. Rienzi Cherry Tomatoes
  • 3.5 oz. of Rienzi Grated Pecorino Romano and Parmigiano Reggiano Cheese
  • 4 T. Rienzi Extra Virgin Olive Oil
  • 2 garlic cloves
  • Basil
  • Peperoncino
  • Salt


1. Put the olive oil in a pan, add garlic, some peperoncino and the diced cherry tomatoes with a pinch of salt.
2. Cook all ingredients together, removing the garlic clove at the end.
3. Cook the pasta al dente.
4. Drain it and pour it into a cooking pan, adding basil and the grated mixed cheeses. Blend well.
5. Serve the pasta while hot, garnish with fresh basil.