Rigatoni with Tomato Sauce
A delightful and comforting Italian pasta dish with a rich tomato-based sauce, aromatic herbs, and sautéed onions.
Ingredients
Pasta and Sauce Ingredients
- 400 g rigatoni pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 400 g canned tomatoes, crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
Cooking the Pasta
- Begin by bringing a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Once done, drain the pasta and set it aside.
Sautéing the Aromatics
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Next, add the minced garlic and cook for another minute, watching carefully so it doesn’t burn.
Making the Sauce
- Pour in the crushed tomatoes, followed by the dried oregano and basil. Stir everything together and season with salt and pepper. Allow the sauce to simmer for about 10-15 minutes, letting the flavors meld.
Combining Pasta and Sauce
- Add the drained rigatoni into the skillet with the sauce. Toss everything together gently, ensuring the pasta is well-coated with the sauce.
Serving
- Plate the rigatoni and top with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Enjoy warm!
Notes
Rigatoni can be served with garlic bread, salad, grilled vegetables, or paired with wine for a complete meal. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2-3 months.