Description
A delightful dish that combines the comforting nature of pasta with fresh tomatoes, creating a vibrant and robust flavor.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 large fresh tomatoes, chopped
- 1 tsp salt
- 1/2 cup fresh basil, chopped
- Crushed red pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions
- Cook rigatoni in salted boiling water until al dente.
- In a separate pan, sauté minced garlic in olive oil until fragrant.
- Add chopped tomatoes, salt, and basil to the pan; cook until tomatoes soften.
- Mix in crushed red pepper for heat, if desired.
- Reserve 1 cup of pasta water, then drain the rigatoni.
- Mix drained pasta with the sauce, adding reserved pasta water as needed to thicken.
- Finish with fresh basil and a drizzle of olive oil before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a skillet with a splash of reserved pasta water.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop sautéing and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg