Rigatoni with Fresh Tomatoes and Basil
Savor the vibrant flavors of summer with this Rigatoni with Fresh Tomatoes and Basil recipe—an easy, 25-minute pasta dish that bursts with fresh, wholesome ingredients. Featuring tender rigatoni coated in a light, garlicky tomato sauce, this recipe highlights juicy cherry tomatoes, aromatic garlic, and fragrant fresh basil for a simple yet elegant meal. A touch of Parmesan adds creamy richness, while optional red pepper flakes provide a subtle kick. Perfect for weeknight dinners or casual entertaining, this comforting dish is a celebration of fresh, seasonal produce. Serve it hot, pair with a crisp salad, and transport your taste buds straight to Italy!
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Recipe Information
Ingredients
- 12 ounces Rigatoni pasta
- 2 cups Cherry or grape tomatoes
- 1 cup Fresh basil leaves
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 0.5 cups Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta is cooking, wash and halve the cherry or grape tomatoes. Set them aside.
Thinly slice the garlic cloves. Wash and pat dry the fresh basil leaves, then tear them into small pieces or leave them whole, as desired.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant and just beginning to turn golden (do not burn).
Add the halved tomatoes to the skillet and sprinkle with salt, black pepper, and red pepper flakes if using. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Add the cooked rigatoni to the skillet along with the reserved pasta water, a little at a time, to create a light sauce. Toss the pasta to combine with the tomatoes and garlic.
Turn off the heat and gently stir in the fresh basil leaves. Adjust seasoning with more salt or pepper if needed.
Serve the rigatoni hot, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
