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San Marzano Tomatoes and Rigatoni

Stumped for what to make for dinner tonight? Make this pasta sauce with rigatoni. Trust me, it’s incredible.

 

You’ll need:

  • 1 lb rigatoni
  • 1-28oz. can of whole San Marzano or a good whole plum tomato
  • 2-garlic cloves sliced
  • 1-pinch of red pepper flakes
  • 2-tbs extra virgin olive oil and more for a drizzle
  • Fresh grated Parmigiano Reggiano cheese or Pecorino Romano
  • 1/2 cup Fresh Basil chiffonade
  • 1-tsp Salt

 

Directions:

  1. Get a large pot of briskly salted water going.
  2. Separate the tomatoes from the juice and rough chop them.
  3. In a large skillet add the olive oil, salt, garlic and pepper flakes and sauté on a medium heat for 1 min.
  4. Add the tomatoes and juice to the skillet, put the heat to high and when it comes to a boil cook the tomatoes for just 10 minutes tossing along the way, then remove from the heat.
  5. Add the pasta to the boiling water and cook till al dente.
  6. When the pasta is done put the heat back to high on the sauce, add the pasta to the skillet directly from the water. Don’t rinse it.
  7. Toss the pasta in the sauce for 1-minute to fully cook and coat the pasta with the sauce.
  8. Plate the pasta and top with grated cheese, a drizzle of extra virgin olive oil and the fresh basil.

 

This sauce takes just minutes to make and you will fall in love with it. Remember the key to this sauce is scoop the pasta out of the water with a slotted spoon or spider and put it right into the skillet with the tomatoes.

😍Daniel Mancini

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