Description
This rigatoni pomodoro pasta is a simple but tasty recipe to make quickly on a busy weeknight. Tangy tomato flavor with a bit of red pepper flakes for a slight kick of spice. Topped with fresh mozzarella cheese and basil leaves.
Ingredients
Scale
- 10 oz Rigatoni pasta
- 2 tbsp olive oil
- ½ cup yellow onion, diced
- ¼ tsp salt
- 2 tsp garlic, minced
- 1 x 28 can San Marzano tomatoes, pureed
- 1 ½ tsp oregano, dried
- ½ tsp red pepper flakes
- ½ tsp black pepper
Instructions
- Cook the rigatoni pasta to “al dente” according to the package instructions. Set aside ½ cup pasta water.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and salt and sauté for 3 to 4 minutes until translucent.
- Add in the garlic and sauté for another 1 to 2 minutes, until fragrant. Don’t burn the garlic.
- Add the pureed tomatoes, oregano, red pepper flakes and black pepper. Bring to a simmer. Decrease the heat to low and continue to simmer for 20 - 25 minutes until the sauce thickens up.
- If needed, mix in a small amount of reserved pasta water, 1 tablespoon at a time, to loosen up the sauce.
- Add in the cooked rigatoni pasta to the sauce. Stir to coat. Serve topped with fresh basil and fresh chunks of mozzarella cheese.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Freeze sauce separately for up to 2 to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 7.4g
- Sodium: 378mg
- Fat: 8.6g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 62.5g
- Fiber: 6.2g
- Protein: 11.1g
- Cholesterol: 0mg