CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Rigatoni with Tomato and Basil

Caroline's
recipe box

Printview my recipes
this recipe viewed 16 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Meatless Pasta
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 8
Ready in: 30-60 minutes

  • 1 can (15 ounce size) whole, peeled tomatoes with basil
  • 1/4 cup olive oil
  • 5 cloves garlic
  • 1 dried red chili
  • OR
  • 1/2 teaspoon chili flakes
  • 1 teaspoon salt
  • 1 pound rigatoni
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup packed fresh basil leaves, torn
  • 2 ounces Pecorino Romano cheese, grated

Place tomatoes in a medium sized bowl. Using your hands, crush the tomatoes until none are whole. It is okay to leave larger chunks.

Heat first measure of olive oil over a medium flame in heavy bottomed saucepan with high sides (you want the high sides so the scalding tomato juices to not splatter everywhere while reducing down).

Mince garlic and add to oil. Stir frequently for 2-3 minutes until lightly browned. Mince the whole dried chili pepper and add to the garlic. Stir for another 30 seconds.

Add tomatoes and salt. Bring to a simmer. Let bubble over medium heat stirring often to prevent the tomatoes from burning.

After about 30 minutes the tomatoes should have cooked down into a thick mass, with no watery excess. Reserve 1 cup of the tomato sauce. The remainder can be placed in the refrigerator and stored for another use.

While sauce is cooking, bring a large pot of salted water to a boil. About 10 minutes before sauce is done, add rigatoni to the boiling water. Cook for about 8-10 minutes until al dente.

Heat remaining olive oil in a large saute pan over medium heat. Using a slotted spoon, transfer pasta directly from cooking water to the saute pan. If not much pasta water came with the transfer, add a couple of tablespoons from the pot.

Stir in the 1 cup of reserved tomato sauce. Toss for a couple of minutes until the sauce is evenly distributed and clinging to the pasta, liquid evaporating.

Turn off heat and stir in torn basil and grated Pecorino.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Rigatoni With Tomato And Basil
   by trouble








Rigatoni In Tomato Sauce
   by sgre52160



One (28 oz) can whole, peeled tomatoes in juice, crushed by hand 3 tbsp extra virgin olive oil 2 medium carrots, minced 1 large yellow onion, minced 2 cloves garlic, minced 2 sprigs rosemary




Sausage And Tomato Rigatoni
   by sgre52160



4 cups rigatoni pasta (8 oz), uncooked 1 lb Italian sausage, cut into chunks 1 red onion, sliced 1/4 cup tomato paste 1/4 cup Sun Dried Tomato Dressing 1/4 cup chopped fresh parsley 1/4




Rigatoni With Sausage And Tomato Cream Sauce
   by sgre52160



1 tbsp olive oil 11/2 lbs mild or hot Italian sausage, casings removed 1 onion, chopped 3 cloves garlic, minced 1/3 cup dry white wine 1 (15 oz) can diced tomatoes 2 tbsp tomato paste 1/2 tsp s




Rigatoni With Creamy Tomato And Smoked Italian Pancetta
   by sgre52160



1 box rigatoni, cooked al dente, drained 1/3 cup extra virgin olive oil 2 cups onions, chopped 1/4 pound smoked pancetta, chopped 1 pound tomato, coarsely chopped 8 leaves fresh basil 1/4 t





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.