Rigatoni Pomodoro

Name: Rigatoni Pomodoro
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving
Ingredients: 6 cloves garlic; ¼ cup extra virgin olive oil; 1 can whole peeled Italian tomatoes; 8 fresh basil leaves; salt and pepper; sugar; 1 tablespoon salt; 10 oz rigatoni; salt and pepper; fresh basil; grated parmesan; extra virgin olive oil

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4.8

129 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
4
Calories
408 kcal
Course
Main Course
Cuisine
Italian

Rigatoni Pomodoro

Carmen Warren

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This Rigatoni Pomodoro is an easy weeknight meal that the whole family will love. This classic Italian dish is the perfect comfort food for any occasion. It's simple yet full of flavor, and the best part? You don't need to be a master chef to make it! With just a few basic ingredients and our easy-to-follow recipe, you'll have a steaming plate of rigatoni Pomodoro in no time.

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Ingredients

Servings

For the sauce

6 cloves garlic crushed/minced
¼ cup extra virgin olive oil
1 can whole peeled Italian tomatoes 28oz/800g can
8 fresh basil leaves
salt and pepper
sugar - see note 1

For the pasta

1 tablespoon salt
10 oz rigatoni -see note 2

To serve

salt and pepper
fresh basil for garnish
grated parmesan for garnish
extra virgin olive oil for garnish

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Instructions

For the sauce

Pour the extra virgin olive oil into a large pan, add the garlic, and place over low heat. Cook gently for 2-3 minutes until the garlic smells fragrant but is still soft.¼ cup extra virgin olive oil6 cloves garlic
Add the tomatoes and all the juice, along with the fresh basil.1 can whole peeled Italian tomatoes8 fresh basil leaves
Cook the tomatoes on low heat for 20 minutes, breaking the tomatoes down with the end of your spoon/spatula.
Puree your sauce until smooth, then return to the pan and cook for 10 minutes over low heat. Check the seasoning and add salt, pepper, and sugar to taste. Let the sauce simmer on the lowest stetting while you cook the pasta. salt and pepper sugar

Now cook your pasta

Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tbsp salt10 oz / 280 g rigatoni
Reserve a cup of the pasta cooking water, then drain the pasta.
Add the pasta to the sauce, using tongs to turn it so it's completely coated. Cook for a minute over low heat adding pasta water if the pasta gets too dry.
Test the seasoning and then serve with extra basil, freshly grated parmesan, and a drizzle of EVOO. salt and pepper fresh basil grated parmesan extra virgin olive oil

Notes

If you haven't been able to get an Italian tomato, you may need a pinch of sugar to combat the acidity.
Swap the rigatoni for penne or spirals. Or pick a long pasta like spaghetti or linguine.

Nutrition Information

Show Details

Calories 408kcal (20%) Carbohydrates 59g (20%) Protein 10g (20%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 1922mg (80%) Potassium 372mg (11%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 163IU (3%) Vitamin C 11mg (12%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 408 kcal

% Daily Value*

Calories	408kcal	20%
Carbohydrates	59g	20%
Protein	10g	20%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	1922mg	80%
Potassium	372mg	8%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	163IU	3%
Vitamin C	11mg	12%
Calcium	58mg	6%
Iron	2mg	11%