Rating: 4.5 stars
46 Ratings
  • 5 star values: 28
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Recipe Summary

cook:
12 mins
total:
22 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

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  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.

  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.

  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts

502 calories; protein 17.1g; carbohydrates 82.2g; fat 12g; cholesterol 134.4mg; sodium 33.4mg. Full Nutrition
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