Rigatoni with Tomato, Basil and Cheese
|2 cans||whole peeled tomatoes|
|1 cup||red cooking wine|
|1/2 cup||olive oil|
|8 cloves||garlic, smashed|
|1/2 teaspoon||red pepper flakes|
|2-1/2 cups||mozzarella, grated|
Pour tomatoes into large mixing bowl. Squeeze juice and seeds into second bowl, and return tomatoes to original mixing bowl. Heat 1/4-cup olive oil in large pot. Add tomatoes to the pot and allow to cook for 2-3 minutes. Mash tomatoes with a potato masher, then allow to cook for 5 minutes. Mash tomatoes one more time. Add red wine to tomatoes and stir. Allow the sauce to simmer for 45 minutes, stirring occasionally. If the sauce gets too think, use the squeezed juice and seeds to thin it.
In a large pot, boil water and cook rigatoni, per package directions. Add remaining olive oil to cast iron skillet. Heat skillet over medium low and cook garlic, basil and red pepper flakes approximately 10 minutes. Remove from heat and allow to cool for 5 minutes.
Drain cooked pasta and set aside, saving 1 cup of pasta water.
Take cooled garlic and basil mix and strain through a sieve into a bowl, leaving garlic and basil behind. Add the infused oil to the tomato sauce. Add pasta water to sauce and stir. Allow to cook for 5 minutes.
Combine cooked rigatoni with tomato sauce. Add diced mozzarella to pasta. Top with shredded basil.