Tomato Sauce Rigatoni
A quick and comforting bowl of rigatoni tossed in a simple tomato sauce, topped with grated cheese and fresh herbs. Perfect for a busy weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 14g
Ingredients
- 8 oz rigatoni
- 2 tbsp olive oil
- 2 cloves garlic
- 24 oz canned crushed tomatoes
- ½ cup grated parmesan cheese
- ¼ cup fresh basil
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz rigatoni and cook until al dente, about 11 minutes. Reserve 1 cup of pasta water, then drain.
- 2
While the pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Pour in the 24 oz crushed tomatoes and bring to a simmer. Cook until slightly thickened, about 8 minutes. Season with salt and pepper to taste.
- 4
Add the drained rigatoni to the skillet and toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Cook for 1 minute to meld flavors.
- 5
Serve immediately, topped with the 0.5 cup grated parmesan and 0.25 cup torn fresh basil.
Tools you’ll need
- Large pot
- Large skillet
- Colander
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