Rigatoni with Marinara Sauce
Rigatoni with Marinara Sauce
Delicious quick and east Italian dish ready in 30 minutes for the whole family!
Ingredients
- 1 lb Rigatoni Pasta or any pasta of your choice, cooked aldente, and drained.
- 1/4 cup Extra-Virgin Olive Oil
- 2 large Cloves Garlic thinly sliced
- 1 tsp Garlic Powder
- 1 Tbsp Italian Seasoning
- 2 28- ounce cans San Marzano crushed tomatoes with their juice
- 2 14 1/2- ounce cans San Marzano diced tomatoes with their juice
- 1 tsp Kosher Salt
- 1 Sprig fresh basil plus 1/2 cup loosely packed basil leaves torn into small pieces (2 Tbsp of dried can be substituted)
- 1/2 cup Parmesan cheese fresh or grated
Instructions
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Prepare and cook pasta.
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Heat a large, heavy pot over medium-high heat. Add the oil and heat until simmering, almost smoking.
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Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. Stir in the tomatoes, salt, garlic powder, Italian seasoning and basil.
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Keep cooking and stirring until the sauce comes to a boil then lower the heat and simmer, stirring occasionally, until the sauce is thickened and richly flavored, 15-20 minutes.
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Adjust the seasoning with more salt, if necessary, and stir in the basil leaves.
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Pour over plated cooked pasta, and sprinkle with parmesan cheese. Enjoy!
Recipe Notes
Serving Options:
Grab a perfect bottle of red wine.
Serve sauce as a dip for CWT's Pizza Bombs or Fried Cheese Raviolis.
Use the sauce in other dishes.
Extra sauce may be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Sterilize mason jars and can, storing in a cool dry area for fresh sauce all year long.