A simple, feel-good rigatoni pomodoro made with sweet cherry tomatoes, garlic and olive oil. The sauce is lightly blended for the perfect balance of fresh and silky, with a touch of bicarb to mellow the acidity. It’s classic, comforting and exactly the kind of pasta you’ll come back to again and again.
Rigatoni Pomodoro
Rated 5.0 stars by 1 users
Category
Pasta
Servings
4
Prep Time
4 minutes
A simple, feel-good rigatoni pomodoro made with sweet cherry tomatoes, garlic and olive oil. The sauce is lightly blended for the perfect balance of fresh and silky, with a touch of bicarb to mellow the acidity. It’s classic, comforting and exactl...
Ingredients
- 1kg cherry tomatoes, halved
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 4 garlic cloves, minced
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon bicarb soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Handful fresh basil leaves
- 500g rigatoni pasta
Directions
- In a large pan over medium heat, add in your extra virgin olive oil, garlic and chilli flakes and cook for 1–2 minutes until fragrant.
- Add in your cherry tomatoes, seasoning with salt and pepper and cook for 5-7 minutes.
- Stir through the tomato paste and cook for another few minutes to deepen the flavour.
- Stir through the bicarb soda to balance the acidity, sugar then add the basil leaves. Cook for another 5-7 minutes (the longer, the better.)
- Remove half of the sauce, and using a stick blender or blender, blend until smooth then add it back into your pot.
- Bring a large pot of salted water to the boil and cook your rigatoni until al dente. Reserve 1/2 cup of pasta water before draining.
- Add the cooked pasta straight into the sauce, along with a splash of reserved pasta water. Toss until glossy and well coated.
- Serve immediately with extra basil and a drizzle of olive oil.
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