Sunshine and warmth.

What better way to enjoy a day than dining al fresco with a dish made with tomatoes from your very own garden?

Pasta ala  Margherita
Pasta ala Margherita

Marco Malizia of Marco’s Pizzeria was happy to share us a family recipe that makes use of any extra tomatoes you may have. It is also a great time saver for someone needed a quick dinner solution on a crazy day. You can simply prepare a multiple bags and place in the freezer for later use.

Rigatoni Ala Margherita
Ingredients Needed:

  • 1 Lb Ripe Campari or Cherry Tomato
  • 4 Cloves of Garlic
  • 6 Leaves of Basil
  • ¼ Cup of Olive Oil
  • ¼ Cup Fiore Di Latte Diced
  • Pinch of Salt & Pepper for Taste
  • 450 Grams Rigatoni
  • ⅛ Cup Grana Padano


  1. In a bowl mix quartered tomatoes, quartered garlic cloves and 3 leaves of basil torn in half.
  2. Sprinkle with salt and pepper.
  3. Place in Ziplock bag and place bag in freezer. The night before you are ready to use, remove from freezer and let thaw in fridge overnight.
  4. Bring pot of water to a boil.
  5. Salt water
  6. Add pasta, stir and let cook for 8-10 minutes
  7. While pasta is cooking, add contents of Ziplock bag into a frying pan.
  8. Simmer on high for 7 minutes
  9. When pasta is cooked reserve some of the cooking liquid.
  10. Drain pasta and add to the frying pan.
  11. Stir and allow to cook another 12 minutes adding reserved cooking liquid if needed.
  12. Remove from heat and add remaining basil, diced Fiore Di Latte, and Grana Padano.
  13. Continuously Stir until Fiore Di Latte and Grana Padano are melted.
  14. Plate and Serve Buon Appetito!