Rigatoni With No-Cook Tomato Sauce
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
58
Spice
59
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
340 g
Rigatoni Pasta450 g
Beefsteak Tomato (es)1 cup
Extra-Virgin Olive Oil1 small
Garlic (clove, grated)2 medium
Tomatoes (heirloom, chopped)1 cup
Basil (torn fresh)Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Drain the pasta and set aside
4
Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin
5
Whisk in the olive oil, garlic and 1 teaspoon salt
6
Add the heirloom tomatoes, basil and the pasta; toss to combine
7
Photograph by Ryan Dausch