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Homemade Rigatoni Pomodoro photo

Rigatoni Pomodoro

A simple, classic tomato and basil sauce tossed with rigatoni for an easy weeknight meal.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • large sauté pan or skillet
  • saucepan or large pot for pasta
  • Wooden Spoon or Spatula
  • Blender or immersion blender
  • Colander
  • Tongs

Ingredients
  

  • 6 cloves garlic crushed or minced
  • 1/4 cup extra virgin olive oil
  • 1 can (28 oz / 800 g) whole peeled Italian tomatoes with their juice
  • 8 fresh basil leaves
  • salt and pepper to taste; plus 1 tablespoon salt for pasta water
  • 1 tablespoon salt for pasta water
  • 1 tablespoon sugar optional, see notes
  • 10 oz rigatoni
  • fresh basil for garnish
  • grated Parmesan for garnish
  • extra virgin olive oil for garnish (optional drizzle)

Instructions
 

  • Heat 1/4 cup extra virgin olive oil in a large sauté pan over low heat. Add the crushed garlic and cook gently for 2–3 minutes until fragrant and soft, taking care not to brown it.
  • Add the whole peeled tomatoes (including their juice) and 8 basil leaves to the pan. Break the tomatoes up with the back of a spoon or spatula.
  • Simmer the tomatoes over low heat for about 20 minutes, stirring occasionally and breaking down the tomatoes until saucy.
  • Carefully puree the sauce until smooth using a blender or immersion blender, then return the sauce to the pan and simmer over low heat for an additional 10 minutes. Season with salt, pepper, and sugar to taste.
  • Bring a large pot of salted water to a boil (use about 1 tablespoon salt). Add the rigatoni and cook for 1 minute less than the package instructions, reserving 1 cup of the pasta cooking water before draining.
  • Add the drained rigatoni to the sauce and toss with tongs over low heat until the pasta is fully coated, adding reserved pasta water a little at a time if the sauce seems dry. Cook for about 1 minute to let the flavors marry.
  • Taste and adjust seasoning. Serve topped with extra basil leaves, grated Parmesan, and a drizzle of extra virgin olive oil.

Notes

  • If using non-Italian canned tomatoes, add a pinch of sugar to balance acidity.
  • Swap rigatoni for penne or spirals if preferred.
  • Alternatively use long pasta such as spaghetti or linguine.