Rustic Rigatoni Pomodoro
A comforting bowl of al dente rigatoni tossed in a vibrant, thick tomato sauce made from San Marzano tomatoes, sautéed garlic, and fragrant fresh basil leaves. Finished with a generous dusting of grated Pecorino Romano and a final drizzle of extra virgin olive oil for a simple yet soulful Italian experience.
Recipe
Cook Time: 30 minutes
Servings: 4
Ingredients
- •1 lb Rigatoni pasta
- •1 can (28 oz) San Marzano whole peeled tomatoes, hand-crushed
- •4 large garlic cloves, thinly sliced
- •1/4 cup premium extra virgin olive oil, plus extra for finishing
- •1/2 teaspoon red pepper flakes
- •1 large bunch fresh basil leaves, torn
- •1/2 cup freshly grated Pecorino Romano cheese
- •Kosher salt and freshly cracked black pepper to taste
Instructions
- 1Bring a large pot of water to a rolling boil and season generously with kosher salt until it tastes like the sea.
- 2In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the sliced garlic and sauté until it becomes golden and aromatic, ensuring it does not burn.
- 3Add the hand-crushed tomatoes and their juices to the skillet. Season with salt and red pepper flakes, then simmer gently for 15 to 20 minutes until the sauce has thickened and the flavors have melded.
- 4While the sauce simmers, cook the rigatoni in the boiling water until it is approximately 2 minutes away from being al dente.
- 5Reserve half a cup of the starchy pasta water, then transfer the pasta directly into the sauce using a slotted spoon.
- 6Increase the heat to medium-high and toss the pasta vigorously with the sauce, adding splashes of the reserved pasta water as needed to create a glossy emulsion that clings to the ridges.
- 7Remove the skillet from the heat. Stir in the torn basil leaves and half of the Pecorino Romano cheese until well combined.
- 8Serve immediately in warmed bowls, finished with a final dusting of Pecorino Romano and a luxurious drizzle of extra virgin olive oil.
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