in Italy

Macaroni with tomatoes and basil

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Ingredients for 3 servings:

  • 600 g tomatoes (beef or vine tomatoes)
  • 2 garlic cloves
  • olive oil
  • 1 bunch of basil
  • salt and pepper
  • 250g rigatoni

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 10 minutes

Rigatoni al pomodoro e basilico

Soak the tomatoes in hot water for a few minutes, then peel off the skin. Halve, deseed, and cut into strips. Finely chop the basil. Place a large pan on the stove, crush the garlic with a fork, add it to the pan, and pour in half a glass of olive oil (or more to taste). Reduce the heat to low and let the garlic brown until golden, then add the basil, stir, and add the tomatoes. Season with salt and pepper, and simmer over medium heat for 15 minutes. Meanwhile, cook the rigatoni until al dente. Add the pasta to the sauce in the pan and mix well. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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