Penne with barilla tomato and basil sauce
12.3 oz Barilla Penne Rigate
14 oz Barilla Tomato and Basil sauce
2 tbsp extra virgin olive oil
some fresh basil leaves
some slices of Pecorino cheese
salt and black pepper
Bring a large pot of slightly salted water to boil.
Cook the Penne rigate following the cooking time indicated on the pack.
Drain and toss with the Tomato and Basil sauce
Serve with slices of Pecorino cheese on top and some basil leaves.