Bring a large pot of water to a boil.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, depriving it of its soul, and sauté lightly until golden and fragrant, but be sure not to burn it. Add the hillside tomatoes to the skillet and cook them for about 5 to 7 minutes, until they soften slightly and begin to release their juices. You can lightly crush some of the cherry tomatoes with the back of a spoon to extract more juice. Meanwhile, cook the Penne rigate interna Glutiniente following the instructions on the package. Be sure to cook them al dente so that they maintain a slightly firm texture.

Complete the seasoning by adding half of the fresh basil leaves to the pan, mixing them well with the cherry tomatoes. Continue cooking for another 2 to 3 minutes, until the basil softens slightly.

Add the gluten-free penne rigate to the skillet with the dressing. Saute and make sure the penne are well coated with the cherry tomatoes, garlic, and basil. Continue cooking for 1 to 2 minutes so that the flavors blend.

Remove the pan from the heat and add the grated Pecorino Romano and toss until the cheese is completely melted. Serve the Penne rigate interne Glutiniente with hillside tomatoes and basil and garnish with the remaining basil leaves and sprinkle with a little cheese if desired.

Enjoy!