Description

This Tomato Rigatoni Pasta recipe is a simple and flavorful Italian dish featuring al dente rigatoni tossed in a rich, homemade crushed tomato sauce with garlic and fresh basil. Finished with grated Parmesan cheese and a drizzle of extra virgin olive oil, it’s a quick and satisfying meal perfect for any weeknight dinner.

Ingredients

Dry Ingredients

12 oz rigatoni pasta
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional, for spice)

Sauce Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
28 oz canned crushed tomatoes
1/4 cup fresh basil leaves, torn

Toppings

1/4 cup grated Parmesan cheese
Extra virgin olive oil (for drizzling)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions, usually around 10-12 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water, then set the pasta aside.
Prepare the Tomato Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the canned crushed tomatoes, season with salt and freshly ground black pepper to taste, then let the sauce simmer gently for 10-15 minutes to deepen the flavors.
Toss Pasta in Sauce: Add the cooked rigatoni to the skillet with the tomato sauce. Toss thoroughly to coat the pasta evenly. If the sauce appears too thick, stir in a splash of the reserved pasta water to loosen it and help the sauce cling better to the pasta.
Add Fresh Basil and Serve: Tear the fresh basil leaves and stir them into the pasta just before serving. Sprinkle grated Parmesan cheese over the top for a savory finish, and drizzle extra virgin olive oil if desired. Optionally, add red pepper flakes for some heat.

Notes

Reserve pasta water to loosen the sauce if needed.
Use fresh garlic for best flavor in the sauce.
For a spicier kick, add red pepper flakes to the sauce or as garnish.
Parmigiano-Reggiano is preferred for authentic taste, but any good quality Parmesan works.
Serve immediately to enjoy the pasta’s best texture and flavor.