Author Notes
Fresh pasta dish perfect for a summer evening! —tastytots17
Ingredients
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1 pound
rigatoni
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28 ounces
can whole San Marzano tomatoes
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2
garlic gloves
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1
pinch red pepper flakes
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2 tablespoons
extra virgin olive oil
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fresh grated Parmigiano Reggiano cheese or Pecorino Romano
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1/2 cup
fresh basil chiffonade
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1 teaspoon
salt
Directions
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Boil large pot of briskly salted water
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Separate the tomatoes from the juice and rough chop them
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In a large skillet add the olive oil, salt, garlic and pepper flakes and sauté on a medium heat for 1 min
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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.
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Add the pasta to the boiling water and cook till al dente
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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.
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Toss the pasta in the sauce for 1-minute to fully cook and coat the pasta with the sauce.
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Plate the pasta and top with grated cheese, a drizzle of extra virgin olive oil and the fresh basil.
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