Menu Enter a recipe name, ingredient, keyword...

Tomato-Ricotta Rigatoni


Google Ads
Rate this recipe 0/5 (0 Votes)


  • salt and pepper
  • 2 Cans (28oz ea)whole, peeled tomatoes
  • 2 Tbsp extra virgin olive oil
  • 2 garlic cloves, very thinly sliced
  • 1/2 Cup fresh bread crumbs
  • 1/8 Tsp crushed red peppers
  • 2 fresh basil sprigs, plus 2 Tsp finley chopped basil leaves
  • 1 lb rigatoni
  • 1 spring fresh oregano
  • 1 Cup part-skim ricotta


Servings 6


Step 1

Heat large covered saucepot of water to boiling on high. Add 2 tsp salt.
Set large medium-mesh sleve over large bowl. With hands, crush tomatoes over sieve and place crushed tomatoes in sieve; let strain. Set aside crused tomatoes and juices in bow for later use. Discard remaining juices in can.
in 12-in skillet, combine 1 Tbsp oil and half of garlic. Cook on medium 1 min or until golden. Add bread crumbs and cook 3 to 4 min or until golden brown, stirring. Transfer t large plats.
in same skillet, combine red pepper, basil; sprigs, remaining Tbsp oil, and remaining garlic. Cook on medium 30 seconds or until fragant. Add tomatoes and 1/4 tsp salt. Cook on medium-low 15 min or until thickened, stirring.
Add rigatoni to boiling eater and cook 2 min less than minimum time that the label directs.
While tomatoes and pasta cook, on papertowel, microwave oregano on high 1 min or until leaves are dry and brittle. Into small bowl crumble leaves & discard stem. Stir in ricotta nd 1/4 tsp black pepper
Drain pasta & return to pot. Add tomato mixture, reserved tomato juice, 1/4 tsp salt & 1/4 tsp black pepper. Cook on medium 2 min until pasta is well-coated and al dente, tossing an stirring.
Mix everything together. Stir chopped basil into bread crumbs; sprinkle over pasta and serve.


You'll also love

Review this recipe

Chicken-Couscous Bake with Capers and Tomatoes Tomato and Roasted Red Pepper Fish Stew