Rigatoni with Marinara Sauce
Delicious quick and east Italian dish ready in 30 minutes for the whole family!
- 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
Prepare and cook pasta.
Heat a large, heavy pot over medium-high heat. Add the oil and heat until simmering, almost smoking.
Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds. Stir in the tomatoes, salt, garlic powder, Italian seasoning and basil.
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.
Adjust the seasoning with more salt, if necessary, and stir in the basil leaves.
Pour over plated cooked pasta, and sprinkle with parmesan cheese. Enjoy!
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.