Rigatoni with Tomato Basil Sauce

By lorik

Ingredients

• 6 Tbsp. extra virgin olive oil
• 8 garlic cloves, peeled
• 35 oz. can Italian plum tomatoes in their juice (preferably San Marzano), lightly crushed
• Salt
• Crushed red pepper
• 10 fresh basil leaves, torn into small pieces
• 1 lb. Lidia's rigatoni
• Grana Padano, freshly grated

Details

Adapted from qvc.com

Preparation

Step 1

Bring a pot of salted water to boil for the rigatoni.

Heat the oil in a 2 to 3-qt. non-reactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned — about 2 minutes.

Add the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick — about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season with additional salt and red pepper if necessary.

In the meantime, put the rigatoni on to cook. Drain when pasta is cooked and al dente. Add to sauce and toss well until all pasta is coated with sauce. Drizzle with additional extra virgin olive oil and add a few Tbsp. of grated Grana Padano and serve hot. Makes enough to dress 1 lb. of pasta.

Recipe courtesy of Lidia Bastianich.