Dan Mancini of Mama Mancini's Rigatoni w/ San Marzano Tomatoes
June 30, 2017
Photo by Daniel Mancini of Mama Mancini's Rigatoni
Fresh pasta dish perfect for a summer evening! —
can whole San Marzano tomatoes
pinch red pepper flakes
extra virgin olive oil
fresh grated Parmigiano Reggiano cheese or Pecorino Romano
fresh basil chiffonade
In This Recipe
Set a Timer
Boil large pot of briskly salted water
Separate the tomatoes from the juice and rough chop them
In a large skillet add the olive oil, salt, garlic and pepper flakes and sauté on a medium heat for 1 min
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.
Add the pasta to the boiling water and cook till al dente
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.
Toss the pasta in the sauce for 1-minute to fully cook and coat the pasta with the sauce.
Plate the pasta and top with grated cheese, a drizzle of extra virgin olive oil and the fresh basil.
See what other Food52ers are saying.
Popular on Food52