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Penne Tre Pomodoro al Forno


For a dish thats simple, delicious and filling look no further than this Pomodoro recipe. With just a few steps, your junior chefs will be eager to develop their culinary skills!

See more recipes the kids will enjoy here and here.




 500 g Pennette Rigate - (Rustichella Penne Rigate)
 1 L Tomato Sauce - (Pusateri's Tomato Sauce)
1 clove  Garlic slivered
30 g Sundried Tomato Sliced - (Sliced Allessia Sundried Tomatoes)
2 tbsp Basil pesto, mixed with 1/2 cup olive oil - (Bertozzi Basil Pesto)
250 gm Cherry tomato, sliced in halves 
2 tbsp Olive oil or oil from sundries tomatoes - (Pusateri's Delicate Olive Oil) 
3 tbsp Parmigiano Reggiano, grated - (Pusateri's Hand Cut 3 Year Parmigiano Reggiano)
150 g Buffalo Mozzarella, chopped 
2 tbsp  Bread crumbs - (Pantene Plain Bread Crumbs)
Salt and Pepper to taste (Maldon Sea Salt Flakes and Pusateri's Original Peppercorns)



Boil penne to 90 percent cooked. Drain and wash in cold water. Drain once more. 

In a shallow pot, add oil, garlic and sauté until golden. Add cherry tomatoes and cook 3-4 minutes. Add sundried tomatoes and cook 2-3 minutes. Add tomato sauce. Season with salt and pepper and cool.

In a large bowl, add penne, half of Parmigiano Reggiano and half of the Buffalo Mozzarella. Place mixture into a large baking dish or individual baking moulds. Top with the other half of the Parmigiano Reggiano and Buffalo Mozzarella and a thin layer of bread crumb. Bake at 350F uncovered and finish with a drizzle of pesto.

About Tony Cammalleri