Getting a delicious meal on the table couldn't be easier than with this Rigatoni dish. Or maybe it could, but this is pretty darn quick and easy!
It is done in the time it takes to make the pasta. And it tastes great! That is the most important thing. I thought the marinara sauce was delicious. And with the addition of the ricotta it gives you all the flavors and texture of lasagna, but lighter. This is just a great meatless summery meal that my whole family enjoyed.
1 lb rigatoni pasta
1 cup ricotta cheese
While you cook the pasta according to package directions, make the marinara sauce:
1 (28-oz) can whole tomatoes in juice
2 large garlic cloves, crushed
pinch of re pepper flakes
1/4 cup olive oil
4 fresh basil leaves, torn into bits
Chop tomatoes, reserving juice in can and any left on your cutting board.
Cook garlic and red pepper flakes in oil in a medium sized pot over medium heat, stirring, until garlic is golden, about 5 minutes. Discard garlic, then add tomatoes with their juice and 1/4 teaspoon salt. Simmer, uncovered, until sauce is thickened, about 20 minutes (you should have about 2 1/2 cups sauce). Remove from heat and stir in basil and salt to taste.
When your pasta is al dente, drain in a colander and transfer to a large bowl. Toss with warm marinara sauce. Serve ricotta on the side or stirred into the pasta. Top with grated Pecorino Romano cheese and basil. Serve with a simple green salad and bread sticks. Enjoy!
Serves 4
(Recipe from Gourmet, Easy Dinners, 2012)
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