Penne Mezzani Rigate Integrali alla partenopea

Whole Wheat Penne Mezzani Rigate Neapolitan style

Let's see how to prepare this delicacy, the recipe for Di Martino whole wheat mezze penne rigate with olives and ricotta.

Ingredients for 4 people

  • 350 g Whole Wheat Penne Mezzani Rigate
  • 350 g PDO bufala ricotta cheese
  • 2 Coppery tomatoes
  • 12 Pitted green olives
  • to taste Basil
  • to taste EVO oil
  • to taste Salt


  1. First, chop the olives directly into a bowl. Use two tablespoons of oil and a handful of ricotta to mix everything together. Then add chopped basil and mix carefully, let it rest.
  2. Subsequently, bring a pot of salted water to the boil and cook the Penne Mezzani Rigate Integrali until they become al dente.
  3. In the meantime, peel the tomatoes and cut them into cubes. Once the penne are cooked, drain them and mix them with two tablespoons of oil, the chopped basil, the ricotta balls and the diced tomatoes.
    Mix well and serve. A fresh and light dish but full of taste and flavor!

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