Dubai Pasta Rigatoni In Tomato Cream Sauce
Created by dienia b on May 10, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 75m
- Recipe #40642
Ingredients
- 8 ounces dry rigatoni
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce
- 2 tablespoons olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes
- 14 ounces Italian-style tomatoes, undrained, (1can) diced
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 ounces heavy cream, (½ cup)
- 1 tablespoon butter
- Topping
- 1 cup tomatoes, sliced
- 1 tablespoon za’atar spice
- 1 tablespoon pine nuts
- 2 tablespoons fresh basil leaves, torn
How to Make
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Step 1: Cook pasta in heavily salted boiling water al dente. You are going to finish baking in oven so don't overcook pasta.
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Step 2: Drain saving 1/2 cup pasta water.
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Sauce
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Step 3: Heat oil and add onions, saute until translucent.
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Step 4: Add garlic.
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Step 5: Add tomato paste and red pepper flakes to taste.
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Step 6: Add tomatoes and dried herbs and season to taste.
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Step 7: Simmer 10 minutes.
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Step 8: Preheat oven to 350 degrees F
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Step 9: Add butter to sauce, and take off heat.
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Step 10: Let cool 5 minutes before adding cream.
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Step 11: Add pasta to sauce and add a bit of pasta water.
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Step 12: Pam spray 9x23 casserole.
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Step 13: Pour pasta mixture into casserole dish.
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Step 14: Place tomato slices over the top.
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Step 15: Sprinkle za’atar top of tomatoes.
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Step 16: Dot with pine nuts.
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Step 17: Cover and bake 30 minutes.
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Step 18: Uncover and bake 10 minutes more.
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Step 19: Sprinkle with basil.
Nutritional Facts
- Serving Size: 1 (624.9 g)
- Calories 247.2
- Total Fat - 18.3 g
- Saturated Fat - 7.3 g
- Cholesterol - 32.7 mg
- Sodium - 967.6 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 3.5 g
- Sugars - 7.5 g
- Protein - 5.1 g
- Calcium - 82.6 mg
- Iron - 1.5 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.1 mg