Tomato Basil Pasta Sauce with Rigatoni
Easy to make homemade fresh tomato basil pasta sauce will become one of your favorite go to recipes! Serve with a side salad, and top with ricotta or mozzarella cheese for a quick and healthy weeknight meal. Stir in more ricotta to make it creamy, or add chicken or serve with sausage for more protein. Use cherry tomatoes or even mix in sun-dried tomatoes for a twist. Rigatoni noodles hold the sauce well, but feel free to use your favorite noodles.
- 1 pound pasta noodles rigatoni
- 3 tablespoon olive oil
- 1 shallot, small, finely minced
- 3 cloves garlic, finely minced
- 4 cups
red or yellow grape tomatoes or cherry tomatoes
- 1 tablespoon butter
- ⅓ cup
fresh basil, loosely packed fresh basil, loosely packed
- ½ cup ricotta
- salt and pepper
Cook the pasta according to the package directions. Drain and reserve ¼ cup of the pasta water.
While the pasta is cooking, slice the tomatoes in half and chop the basil (save some to garnish with). Mince the garlic and the shallots
Add the olive oil to a large skillet and place it over medium heat. Once hot, add the garlic and sauté for about 2 minutes until oil becomes fragrant. Watch the garlic so it doesn’t burn.
Add the sliced grape tomatoes and a pinch of salt to the skillet. Stir to combine. Place a lid on the skillet and simmer for about 8 minutes stirring occasionally.
Turn the heat off and add the butter, the chopped basil, and some freshly ground pepper. Stir until the butter is melted.
Add the cooked and drained pasta and stir. If the mixture seems dry, stir in a bit of the reserved pasta water.
Put pasta on plates and top with dollops of ricotta and fresh ground pepper. Garnish with basil and serve!
Calories: 628kcal | Carbohydrates: 93g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 640mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1060IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 3mg