Rigatoni Pomodoro

Step 1

Pour the extra virgin olive oil into a large pan, add the garlic, and place over low heat. Cook gently for 2-3 minutes until the garlic smells fragrant but is still soft.¼ cup extra virgin olive oil6 cloves garlic

Step 2

Add the tomatoes and all the juice, along with the fresh basil.1 can whole peeled Italian tomatoes8 fresh basil leaves

Step 3

Cook the tomatoes on low heat for 20 minutes, breaking the tomatoes down with the end of your spoon/spatula.

Step 4

Puree your sauce until smooth, then return to the pan and cook for 10 minutes over low heat. Check the seasoning and add salt, pepper, and sugar to taste. Let the sauce simmer on the lowest stetting while you cook the pasta.salt and peppersugar

Step 5

Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tbsp salt10 oz rigatoni

Step 6

Reserve a cup of the pasta cooking water, then drain the pasta.

Step 7

Add the pasta to the sauce, using tongs to turn it so it's completely coated. Cook for a minute over low heat adding pasta water if the pasta gets too dry.

Step 8

Test the seasoning and then serve with extra basil, freshly grated parmesan, and a drizzle of EVOO.salt and pepperfresh basilgrated parmesanextra virgin olive oil