Perfectly created for late-night dinners when you fancy a quick and easy Italian recipe. It’s a basic pasta dish that is ready in a flash. With store cupboard ingredients, it’s a near-perfect combination of tasty and fragrant in our book!

Preparation time 10 minutes
Serves 4
Cooking time 30 minutes
Gluten-free | Vegetarian | Vegan

  • 400 grams dried rigatoni (gluten-free alternative)
  • Store cupboard tomato sauce, see recipe below
  • Freshly grated parmesan to garnish (dairy-free alternative)
  • Fresh basil leaves to garnish
Tomato Sauce Ingredients:
  • 3 tablespoons Azada Olive Oil & Basil
  • 3 cloves garlic, crushed
  • ½ teaspoon chilli flakes
  • 2 x 400-gram tins of crushed tomatoes
  • 2 x 400 grams tomato passata / tomato frito
  • 2 teaspoons caster sugar
  • Freshly ground sea salt and black pepper

Cook the rigatoni in a large saucepan of salted, boiling water according to the packet instructions. Set aside ¼ cup of the cooking water and drain the pasta. Tip back into the saucepan and add the tomato sauce and the pasta water and toss together. Serve in 4 pasta bowls and sprinkle with parmesan and roughly torn basil leaves.

Tomato Sauce Preparation:

Heat Azada’s Olive Oil & Basil in a large saucepan over low heat and cook the garlic and chilli for 1-2 minutes. Increase the heat and add the tomato sauce, and the sugar and season with salt and pepper and bring to a boil. Reduce the heat and simmer gently for 15-20 minutes, stirring occasionally to prevent it from sticking to the base of the saucepan.

Chef’s Tips

If you don’t like rigatoni, you can also use other types of pasta.

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