San Marzano Tomato Sauce over Fresh Rigatoni
This sauce is actually so simple and is made 
so quickly that you will probably think it just can’t be that good….well, it’s incredible! I picked up some fresh made Rigatoni at my local Whole Foods along with the rest of these ingredients and in just a couple minutes in the kitchen…
You’ll need:
- 1/2 lb of fresh rigatoni
- 1-28oz. can of whole San Marzano Tomatoes
- 4 garlic cloves, sliced
- 1/2 tsp of red pepper flakes
- 2-tbs extra virgin olive oil and more for a drizzle
- Fresh grated Parmigiano Reggiano cheese
- 1/2 cup Fresh Basil Chiffonade
- 1-tsp Salt
Directions:
- Put a large pot of briskly salted water on the stove to boil
- In a large skillet add the olive oil, salt, garlic and pepper flakes and sauté on a medium heat for a couple minutes. Allow the garlic only to come to a light golden color.
- Separate the tomatoes from the juice (save the juice for another day) and rough chop the tomatoes and add them to the skillet.
- Turn the heat up to medium/high and cook the sauce for just 5 minutes, and then turn off the heat.
- Add the pasta to the boiling water and cook until al dente, about 2 minutes with fresh pasta.
- Turn the heat back down to medium on the sauce, strain and add the pasta right to the sauce.
- Toss the pasta in the sauce for 30 seconds to fully coat the pasta with the sauce. Taste for salt and adjust.
- Plate the pasta and top with grated reggiano, a drizzle of extra virgin olive oil, and the fresh basil.
Note: if you are using dry pasta with this sauce, cook the pasta 1 minute less than the recommended time, strain and finish cooking the pasta in the sauce for 1 minute, tossing along the way.
Daniel Mancini
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