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Rigatoni with Tomato, Basil and Cheese

2 canswhole peeled tomatoes
1 cupred cooking wine
1/2 cupolive oil
8 clovesgarlic, smashed
12 leavesbasil
1/2 teaspoonred pepper flakes
1 poundrigatoni
1/2 cupwater
2-1/2 cupsmozzarella, grated
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Rigatoni with Tomato, Basil and Cheese - Instructions

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.

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Rigatoni with Tomato, Basil and Cheese - Instructions Continued


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.

Serves 6-8

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