Monday, March 28, 2011

Rigattoni Pomodoro

Recipe for 4

500gr. Rigatoni pasta
3 tablespoons olive oil (2 extra for pasta)
6 cloves of garlic
5 large tomatoes, ripe, peeled and thickly diced
12 fresh basil leaves, chopped
1 teaspoon sugar
1 cup grated Parmesan cheese


Cook the rigatoni according to package directions for al dente. Drain and place under cold water to stop cooking. Return to the pasta to the pot sprinkle with 2 tablespoons olive oil and stir. Keep aside until sauce is ready.
Heat olive oil in heavy skillet. Add the garlic, sauté until brown and discard it. Reheat oil until very hot. Add tomato pieces and saute, keep stirring. Add chopped fresh basil, salt and pepper and sugar and continue stirring. Cook for no more than 5 or 6 minutes to keep tomatoes from overcooking.
Pour tomato sauce over pasta and sprinkle with grated cheese. Return the pot to low heat and let the pasta warm until cheese is melted.
Serve the pasta warm with some white wine. Enjoy!