Rigatoni with Marinara Sauce and Ricotta
Serves: 6-8
  • One 28 ounce can of whole plum tomatoes in juice
  • ¼ cup olive oil
  • 2 large garlic cloves, slightly crushed
  • Pinch of red pepper flakes
  • Salt
  • 4-5 basil leaves, torn into pieces
  • 1 pound rigatoni
  • Fresh ricotta
  • Freshly grated Pecorino Romano
  1. Pour tomatoes in a large bowl and crush into pieces with your hands, removing the hard end where the stem originally was
  2. Heat oil in a heavy pan or pot over medium heat
  3. Add garlic and cook in oil until cloves are golden, about 5 minutes. Discard
  4. Add red pepper and cook for another minute
  5. Add tomatoes and a large pinch of salt, stir to combine and cook for another 20-25 minutes until sauce has thickened
  6. Taste the sauce to see if you need any more salt
  7. Once complete, remove from heat, add basil and mix to combine
  8. Meanwhile, cook pasta until al dente in a large pot of salted boiling water, then drain
  9. Add pasta to sauce, mix to combine
  10. Serve immediately and top each plate with a spoonful of fresh ricotta and shavings of Pecorino Romano
Recipe by Feeding an Italian at http://feedinganitalian.com/rigatoni-marinara-sauce-ricotta/