1/4 cup olive oil
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes with juices
1 1/2 tablespoons chopped fresh oregano or 1 teaspoon dried
1 pound rigatoni (traditional or white whole wheat)
chopped fresh basil (optional)
Heat the oil in a heavy large pot over medium heat. Add garlic. Sauté until fragrant, about 1 minute. Add the
tomatoes and oregano. Season lightly with salt. Reduce heat to low. Simmer until slightly thickened, about 15
minutes. Keep warm over low heat.
Cook pasta in a large pot of boiling, salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
Add pasta to sauce. Toss, adding some of cooking liquid if mixture looks dry. Add basil. Toss. Serve.
Chunky Tomato Sauce with Rigatoni
Jun 10, 2008 at 12:01 AM Apr 23, 2009 at 3:07 PM