Rigatoni with Grilled Vegetables
1 cup – 200g datterino tomato
2 cups – 200g rigatoni pasta
1 1/3 cup – 140g asiago cheese
Grill the carrots, zucchini and onion after seasoning them with oil and salt.
In the meantime, boil the water to cook the pasta.
Cut the tomatoes into four, cut the cheese into cubes.
After cooking the pasta al dente, drain it without rinsing it, season with oil and mix immediately so as not to stick it together.
Season with all the ingredients, add salt if necessary, pepper, fresh basil.