Rigatoni Cream, Pesto And Tomatoes

Recipe first for 4 people based on Tomatoes with tomato.

Preparation:

Preparation: Pour the cream into a saucepan, add the tomatoes cut into thin slices if you are using fresh ones and diced if you are using peeled tomatoes, then cook over low heat for 10 minutes. Remove and mix the pesto with the sauce. Mix well. Boil the rigatoni in plenty of salted water, drain, sprinkle with cheese and dress with the sauce. Accompanying wines: Riviera Ligure Di Ponente Pigato DOC, Friuli Grave Tocai DOC, Solopaca Falanghina DOC.