Gluten-free rigatoni with cherry tomatoes and basil flowers

Ingredients:

Rigatoni 400g

Red datterini tomatoes 500g

Yellow datterini tomatoes 100g

Red cherry tomatoes 100g

2 cloves of garlic

Oil and basil

Cut red datterini tomatoes into 4 parts and cook them in a pan over low heat for 8-10 minutes with oil, garlic and basil stalks. Make a sauce blending half of the tomatoes from the pan and adding salt.

Cut the yellow datterini tomatoes and the red cherry ones seasoning them with salt, garlic and basil leaves.

Boil the pasta for 8 or 9 minutes, drain and stir it in the sauce; then, pour half a ladle of sauce on the dish, serve the rigatoni on it adding the tomato salad with basil and enjoy your meal.