Summer Tomatoes with Rigatoni

It’s tomato season so pick up some super ripe tomatoes and give this recipe a try. It’s delicious.

You only need:

• 1 lb rigatoni
  
• 1-lb super ripe Roma or the tomato of your choice, chopped
  
• 4-garlic cloves sliced
  
• 1/4-cup chopped onion
  
• 1-pinch of red pepper flakes
  
• 1/4-cup of extra virgin olive oil and more for a drizzle
  
• Fresh grated Parmigiano Reggiano cheese or Pecorino Romano
  
• 1/2 cup fresh Basil chiffonade
  
• 1-tsp Salt

Directions:

1. Bring a large pot of briskly salted water going
2. Add the olive oil, salt, onion, pepper flakes to a large skillet and sauté on a medium heat for 3-5 minutes then add the garlic.
3. Put the heat to medium high add the chopped tomatoes and allow them to cook for 5 minutes, toss a couple times. Then turn off the heat.
4. Add the pasta to the boiling water and cook till al dente
5. Put the heat back to high on the sauce, add the pasta directly from the water.
6. Toss the pasta in the sauce for 1-2 minutes to fully cook and coat the pasta with the sauce.
7. Add the basil and finish with a drizzle of extra virgin olive oil and some grated cheese

The key to this dish is making sure that the tomatoes are super ripe. Use any pasta cut you love because the star here is the summer tomatoes.

Enjoy
Daniel Mancini

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