Gluten-free rigatoni pasta with two cherry tomatoes and basil flowers

Preparation :

We cut red date tomatoes into 4 parts and cook them in a pan with oil,
garlic and basil stalks, for about 8 to 10 minutes on a mild flame.

With half of the pan-cooked tomatoes, we make a sauce by blending with a food processor/blender and adding salt as needed.

Now we cut yellow date tomatoes and red cherry tomatoes, seasoning them with garlic salt and basil leaves.

At the same time

We put the pot with the water for cooking rigatoni on the stove , when it has come to a boil we salt the water and lower the pasta.

We let it cook for 8/9 minutes then we drain the rigatoni and toss them with
the sauce , saving a small part for the last step.

To serve we put half a ladle of sauce on the bottom of the plate, add rigatoni on the bed of sauce finally we complete the dish with tomato salad, leaves and basil flowers
Enjoy your meal