Rigatoni Arrabbiata
Servings: 4
Total Time: 20 minutes
Ingredients
1 lb rigatoni pasta
1/4 cup olive oil
3 cloves of garlic, minced
2 TBSP tomato paste
2 14.5 ounce cans of diced tomatoes
1 TBSP red pepper flakes
1 tsp basil
3/4 tsp salt
1/4 tsp pepper
1/2 cup fresh grated parmesan cheese
Directions
1. Begin cooking your pasta according to package directions.
2. Heat the oil in a dutch oven or large pot over medium heat. Stir in garlic and tomato paste, cook for 2 minutes stirring constantly.
3. Stir in the tomatoes, red pepper flakes, basil, salt and pepper. When it begins to boil reduce heat to low and cover. Cook for 10 minutes stirring occasionally. Remove from heat.
4. When pasta is finished cooking add 1/4 cup of the pasta water to the tomato sauce. Drain the pasta and add it to the pot with the sauce, toss to coat.
5. Serve topped with parmesan cheese.
2. Heat the oil in a dutch oven or large pot over medium heat. Stir in garlic and tomato paste, cook for 2 minutes stirring constantly.
3. Stir in the tomatoes, red pepper flakes, basil, salt and pepper. When it begins to boil reduce heat to low and cover. Cook for 10 minutes stirring occasionally. Remove from heat.
4. When pasta is finished cooking add 1/4 cup of the pasta water to the tomato sauce. Drain the pasta and add it to the pot with the sauce, toss to coat.
5. Serve topped with parmesan cheese.
