- 400 grams IDEAL GOURMET PENNE RIGATE
- 80 grams of Corn starch
- 25 grams Salt and pepper
- 60 grams Parmesan cheese
- 50 grams Basil (chiffonade)
- Cook IDEAL GOURMET PENNE RIGATE according to package instructions.
- Dry in colander and dredge in cornstarch with salt and pepper until dry.
- Deep fry until crispy (don’t overcook).
- Drizzle with parmesan cheese and basil.
- Serve with a dip of your choice.