• Rosangela Atte

Rigatoni With Fresh Tomatoes And Basil

Updated: Dec 5, 2021


I spent the last 3 days prepping and cooking Mexican food for 40 people for my youngest son's graduation and I am so exhausted today. The last thing I wanted to do was cook, but I had 2 lbs of beautifully ripe tomatoes staring at me from a bowl, so I gave in 😒I put a pot of water on the stove for pasta, I chopped up the tomatoes, fried some garlic in 1/2 cup of EVOO, added some fresh basil and by the time the pasta was almost al dente, the sauce was done! Finished cooking the rigatoni in the sauce with some pasta water, until the sauce was thick and creamy. Grated lots of Pecorino Romano and bam! Buon Appetito amici!


INGREDIENTS 3-4 people

•2lbs ripe tomatoes (any kind)

•300 g rigatoni or any pasta shape

•1/2 CUP EVOO

•3 minced garlic cloves

•Fresh basil

•2 tsp salt


METHOD

Put a pot of water on the stove to cook your pasta. Cut tomatoes in 1/2 inch dice. Heat up the EVOO, fry the garlic for 30 seconds, add the tomatoes, salt and basil and cook on medium heat, stirring occasionally.

When water comes to a boil, put in your pasta and cook 3-4 minutes before al dente. Reserve some pasta water and add the drained pasta to the sauce with some pasta water. Toss pasta around in the sauce until the sauce becomes thick and creamy. Take off the heat, add more basil and finish with lots of grated Pecorino Romano! Buon Appetito amici!

watch how-to video here


@consorziopecorinoromano

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