Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoons freshly ground black pepper
- 2 cloves garlic, smashed
- 28 ounces whole San Marzano tomatoes (1 can)
- 1 teaspoon chives, minced
- 1 teaspoon dried parsley
- 1/4 teaspoon onion powder
- Topping
- 1/4 cup fresh basil, torn
- 1 tablespoon fresh parsley, minced
- 2 ounces parmesan cheese, grated
- Pasta
- 8 ounces dry rigatoni
- 6 cups water, boiling
- 1 teaspoon salt
How to Make
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Step 1: Heat oil in a large skillet over medium heat.
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Step 2: Add 1 teaspoon of salt.
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Step 3: Stir in garlic and cook for another 2 minutes.
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Step 4: Add hand crushed tomatoes with juices, dried parsley, onion powder and chives to the garlic oil.
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Step 5: Cover and simmer the sauce on low heat while the pasta cooks 20 minutes.
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Step 6: Meanwhile, bring a large pot to a boil with 6 cups of heavily salted water for the pasta.
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Step 7: Add the pasta to the boiling water and cook until al dente.
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Step 8: Drain the noodles.
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Step 9: Save 1/4 cup pasta water.
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Step 10: Keep stirring the Pomodoro sauce until it thickens.
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Step 11: Taste the sauce, add pasta water.
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Step 12: Add more salt if needed.
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Step 13: Cook until it's very thick.
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Step 14: To serve, add pasta to the bowl.
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Step 15: Top with thick Filetto di Pomodoro sauce.
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Step 16: Garnish with Parmesan cheese, fresh basil, fresh parsley and ground pepper.
We hope you enjoy this recipe!
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