• 14 oz  De Cecco Rigatoni - 24 
• 14 oz  pear tomatoes
• 2 garlic cloves
• 1  parsley bunch
• 1 oz  grated Pecorino 
•  Extra Virgin Olive Oil 
•  salt 
•  pepper 

Preheat the oven at 392 °F. Wash and deseed the tomatoes and slice evenly into rings; then arrange them at the bottom of an oven-proof dish greased with oil. Rinse the parsley, peel the garlic and chop both coarsely. Cook the rigatoni in a large pot with plenty of boiling salted water and drain when just al dente; toss into the dish covering the tomatoes and sprinkle with the garlic and parsley mix, adding a bit of grated Pecorino and 2 tbsp of oil; season with salt and pepper and bake for 10 minutes. Serve the pasta nice and warm.