Pan-Blistered Tomato Basil Rigatoni
Pan-Blistered Tomato Basil Rigatoni
Ingredients
- 4 Roma tomatoes, halved lengthwise
- 8 ounces mezzi rigatoni
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup fresh basil, torn
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon Italian seasoning, or to taste
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil. Add the mezzi rigatoni and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
⏱️ 2 min
- 3
Place the halved Roma tomatoes cut side down into the hot skillet. Cover the skillet with a lid and let them cook undisturbed for 4-5 minutes, until they are blistered and soft.
⏱️ 5 min
- 4
Carefully remove the skins from the blistered tomatoes using tongs. Then, use a fork or potato masher to mash the tomatoes directly in the pan, creating a rustic sauce.
⏱️ 2 min
- 5
Add the minced garlic, salt, black pepper, garlic powder, red pepper flakes, and Italian seasoning to the pan with the tomatoes. Cook for 2-3 minutes, stirring occasionally, until the garlic is fragrant.
⏱️ 3 min
- 6
Stir in the torn fresh basil.
⏱️ 1 min
- 7
Drain the cooked pasta and add it directly to the skillet with the tomato sauce.
⏱️ 1 min
- 8
Sprinkle in the grated Parmesan cheese. Toss the pasta and sauce together until the sauce turns glossy and evenly coats the pasta.
⏱️ 2 min
- 9
Serve immediately. Optionally, garnish with additional fresh basil, grated Parmesan cheese, and red pepper flakes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Blistered Tomato Basil Rigatoni
- 4 Roma tomatoes, halved lengthwise
- 8 ounces mezzi rigatoni
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup fresh basil, torn
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon Italian seasoning, or to taste
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil. Add the mezzi rigatoni and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
⏱️ 2 min - 3
Place the halved Roma tomatoes cut side down into the hot skillet. Cover the skillet with a lid and let them cook undisturbed for 4-5 minutes, until they are blistered and soft.
⏱️ 5 min - 4
Carefully remove the skins from the blistered tomatoes using tongs. Then, use a fork or potato masher to mash the tomatoes directly in the pan, creating a rustic sauce.
⏱️ 2 min - 5
Add the minced garlic, salt, black pepper, garlic powder, red pepper flakes, and Italian seasoning to the pan with the tomatoes. Cook for 2-3 minutes, stirring occasionally, until the garlic is fragrant.
⏱️ 3 min - 6
Stir in the torn fresh basil.
⏱️ 1 min - 7
Drain the cooked pasta and add it directly to the skillet with the tomato sauce.
⏱️ 1 min - 8
Sprinkle in the grated Parmesan cheese. Toss the pasta and sauce together until the sauce turns glossy and evenly coats the pasta.
⏱️ 2 min - 9
Serve immediately. Optionally, garnish with additional fresh basil, grated Parmesan cheese, and red pepper flakes.
⏱️ 1 min