See Also: Rigatoni in Tomato Sauce(recipes)
Tomato Sauce(recipes)
Zesty Tomato Sauce(recipes)
Quick tomato sauce(recipes)
Plum Tomato Sauce(recipes)
Tomato-Basil Sauce(recipes)
Spicy Tomato Sauce(recipes)
Tuscan Tomato Sauce(recipes)
Meatballs with tomato sauce(recipes)
Grilled Tomato Sauce(recipes)

Rigatoni in Tomato Sauce (recipes)






Serves



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



600g/1lb 5oz dried rigatoni pasta 10 plum tomatoes1 medium onion, finely chopped90ml/3¼fl oz olive oil1 bunch of fresh basil100g/3½oz fresh parmesan, gratedsalt and freshly ground black pepper To servegreen leavesolive oil, to dress



Method



1. Remove the skins from the tomatoes by scoring the skin with a sharp knife. Place them in boiling water for approximately ten seconds. Drain and put them into ice cold water. The skin will start to peel away. Make sure you remove it all.2. Chop the peeled tomatoes into small cubes. Put them into a bowl so that they are ready to cook. Include the seeds and juice.3. In a frying pan, gently fry the onions in the olive oil until golden. 4. Add in the chopped tomatoes, season with salt and pepper to taste and allow to cook for approximately three minutes.5. In the meantime cook the pasta in salted boiling water until al dente, drain and add to the sauce. 6. Tear the basil leaves over the top and mix well. Serve immediately with freshly grated parmesan on top.