One-Pot Tomato Rigatoni
One-Pot Tomato Rigatoni
Ingredients
- 2 tablespoons olive oil
- 1 red onion, small, finely chopped
- 2 garlic cloves, finely chopped
- 200-250 g rigatoni
- 500 ml passata
- 500 ml water, about, enough to just cover the pasta
- 1 pinch salt, plus more to taste
- 1 handful fresh basil
- 30-50 g Parmigiano Reggiano, grated
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the finely chopped red onion and garlic along with a pinch of salt. Cook for about 1 minute, or until fragrant.
⏱️ 2 min
- 2
Add the rigatoni to the pot. Pour in the passata, then add enough water to just cover the pasta (approximately 500 ml).
⏱️ 2 min
- 3
Season with additional salt to taste and add a few fresh basil leaves. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
⏱️ 3 min
- 4
Cook uncovered, stirring frequently, until the pasta is al dente and the sauce has thickened. This will take approximately 10 to 12 minutes. If the sauce becomes too thick before the pasta is cooked, add a little more water as needed.
⏱️ 12 min
- 5
Remove the pot from the heat. Stir in the grated Parmigiano Reggiano and more fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Tomato Rigatoni
- 2 tablespoons olive oil
- 1 red onion, small, finely chopped
- 2 garlic cloves, finely chopped
- 200-250 g rigatoni
- 500 ml passata
- 500 ml water, about, enough to just cover the pasta
- 1 pinch salt, plus more to taste
- 1 handful fresh basil
- 30-50 g Parmigiano Reggiano, grated
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the finely chopped red onion and garlic along with a pinch of salt. Cook for about 1 minute, or until fragrant.
⏱️ 2 min - 2
Add the rigatoni to the pot. Pour in the passata, then add enough water to just cover the pasta (approximately 500 ml).
⏱️ 2 min - 3
Season with additional salt to taste and add a few fresh basil leaves. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
⏱️ 3 min - 4
Cook uncovered, stirring frequently, until the pasta is al dente and the sauce has thickened. This will take approximately 10 to 12 minutes. If the sauce becomes too thick before the pasta is cooked, add a little more water as needed.
⏱️ 12 min - 5
Remove the pot from the heat. Stir in the grated Parmigiano Reggiano and more fresh basil leaves.
⏱️ 1 min