Go Back
Homemade Rigatoni Pomodoro photo
Print Recipe Save it for later

Rigatoni Pomodoro

A simple, classic tomato and basil rigatoni finished with olive oil and Parmesan.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Heat 1/4 cup extra virgin olive oil in a large pan over low heat. Add the crushed garlic and cook gently for 2–3 minutes until fragrant and softened but not browned.
  • Add the whole peeled tomatoes with their juice and 8 basil leaves to the pan. Break the tomatoes up with the back of a spoon or spatula.
  • Simmer the tomatoes on low for about 20 minutes, stirring occasionally and continuing to break them down until the sauce is reduced.
  • Puree the sauce until smooth with a blender or immersion blender, then return the sauce to the pan and cook over low heat for 10 more minutes. Season with salt, pepper, and sugar as needed.
  • Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon salt, then add 10 oz rigatoni and cook until 1 minute less than the package instructions.
  • Reserve 1 cup of the pasta cooking water, then drain the rigatoni.
  • Add the drained pasta to the sauce and toss with tongs over low heat until fully coated. Add some reserved pasta water a little at a time if the sauce needs loosening and cook for about 1 minute to marry the pasta and sauce.
  • Adjust seasoning, then serve topped with extra basil leaves, grated Parmesan, and a drizzle of extra virgin olive oil.

Equipment

  • large frying pan or sauté pan
  • Large Pot
  • Wooden spoon or spatula
  • Blender or immersion blender
  • Colander
  • Tongs

Notes

  • If using non-Italian canned tomatoes, add a pinch of sugar to balance acidity.
  • Swap rigatoni for penne or fusilli if desired.
  • You can also use long pasta such as spaghetti or linguine.