LAZIO - Italian Flag Penne
1 lb of Livera Penne Rigate
1 can of Viaggio Whole Peeled tomatoes
1 cup of Viaggio Extra Virgin Olive Oil
1 cup of onions
2 whole diced zucchini
1 cup of Viaggio Grated Parmesan
Put the Viaggio Extra Virgin Olive Oil in a pan and add the onions. When they turn gold add the Viaggio Whole Peeled Tomatoes, the diced zucchini, Viaggio Grated Parmesan, some basil and salt. Cook for a few minutes. Boil the Livera penne Rigate al dente and when they are cooked, drain them, add them in the pan and sauté. At the end, add some Viaggio Grated Parmesan and serve!