30 minutes

Cooking Time
30 minutes



The recipe of the Chef

Giulio Coppola


400 gr Of Penne Lisce 28 Pastai
500 gr of Red Datterini Tomatoes
100 gr of Yellow Datterini Tomatoes
100 gr of cherry tomatoes
6 Friggitelli (not to be confused with friarielli, these are small green sweet peppers)
2 cloves of garlic
150 g grated Grana Padano cheese rind
100 gr. of grated Pecorino cheese
150 ml.of extra virgin olive oil


Cut the red Datterini in half. Fry the garlic and oil in a pan and remove the garlic when it is golden brown. Allow the oil to cool, add 5-6 basil leaves and two julienne-cut friggitelli (obviously without the inner seeds). Return the sauté to a low flame, add the cherry tomatoes and cook over a moderate flame.

When cooked, add the grated pecorino cheese to give the tomatoes a strong flavour, which you will then pass through a vegetable mill once they are cooked through.

In a small saucepan, blanch the yellow Datterini cut crosswise on the skin for about 15-20 seconds, cool immediately with cold water, peel and cut into two halves, season with oil and salt. Julienne the other four friggitelli (also previously seeded), thinly slice the unripe cherry tomatoes and season with salt and oil.

Drop the Penne Lisce 28 Pastai into previously salted boiling water. When they are cooked, drain them with the help of a colander and bring them directly into the pan with the red Datterini. Mantecate with the addition of freshly chopped basil and the rind of Grana Padano cheese.

Place the Penne Lisce 28 Pastai in a soup plate, continue with the yellow Datterini, frigitelli and salad tomatoes. Finish with a few basil leaves.