Rigatoni pasta in yellow tomato sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 19 G., saturated fats 3 G., proteins 11 G., carbohydrates 57 G., fiber 4 G., cholesterol 0 mg, sodium 393 mg, sugar 3 G.

At the height of the season, you can find tomatoes of all shapes, sizes, and colors at the farmers' market. For this sunny pasta, you'll need yellow cherry tomatoes, sweet and flavorful, screaming summer. Make a quick sauce with garlic, red pepper, and basil and toss with cooked pasta. Top with grated Pecorino cheese, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

280 g of mezzi rigatoni pasta
5 tablespoons extra-virgin olive oil
6 cloves garlic, thinly sliced
4 cups yellow or orange cherry tomatoes, halved
1/4 tsp red pepper flakes
1 cup tightly packed fresh basil leaves, large torn
Freshly grated Pecorino Romano cheese (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rigatoni pasta, cherry tomatoes, tomato sauce, red pepper flakes, basil

Cooking the dish according to the recipe:

Bring a large pot of water to a boil and add salt. Add the pasta and cook according to package directions until al dente. Remove 0.5 cups of the pasta cooking water and discard any remaining cooking water.
Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat and add the garlic. Cook, stirring, until golden brown, 2-3 minutes. Add the cherry tomatoes, season with salt and red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and the juices have released, about 3 minutes. If the pan seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water. Remove from heat.

Add the basil, pasta, and 1/4 cup of the reserved pasta water to the sauce. Stir thoroughly to coat the pasta, gradually adding the remaining cooking water, 1 tablespoon at a time, if the sauce is too dry. Season with salt to taste. Divide the pasta among bowls; sprinkle with grated cheese.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple pasta recipes / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine