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
Ingredients:
- 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
Preparation:
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.
Anisha Fernandez 