Rigatoni Pomodoro
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
408 kcal
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Course
Main Course
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Cuisine
Italian
Rigatoni Pomodoro
Description
In this Rigatoni Pomodoro recipe, garlic is first infused in extra virgin olive oil over low heat to release fragrance without burning. Whole peeled Italian tomatoes with their juices and fresh basil are then added and cooked down gently for 20 minutes, breaking down the tomatoes to a rustic texture. After pureeing the sauce to a smooth consistency, it simmers further to meld flavors. Seasoning with salt, pepper, and a pinch of sugar adjusts acidity to taste depending on the tomato variety used.
Meanwhile, rigatoni pasta is cooked in well-salted boiling water until just under al dente. The reserved pasta water aids in integrating sauce and pasta when combined. Served garnished with fresh basil and grated Parmesan, this dish balances the sweet and savory notes of tomatoes with the aromatic basil and creamy cheese, making it a classic, comforting pasta meal.
Variations include substituting pasta shapes such as penne or spirals, or even long pasta types like spaghetti or linguine, adapting the texture of the dish to preference. The sugar addition is optional depending on the sweetness or acidity of canned tomatoes used.
Ingredients
For the sauce
- 6 cloves garlic crushed/minced
- ¼ cup extra virgin olive oil
- 1 can Italian peeled tomatoes 28oz/800g can, whole
- 8 basil fresh leaves
- salt
- black pepper
- sugar - see note 1
For the pasta
- 1 tablespoon salt
- 10 oz rigatoni pasta see note 2
To serve
- salt
- black pepper
- basil for garnish, fresh
- Parmesan Cheese for garnish, grated
- extra virgin olive oil for garnish
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 canned Italian tomatoes are very acidic, add a pinch of sugar to balance the sauce.
- Swap rigatoni with penne, spirals, or a long pasta like spaghetti to vary texture and presentation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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