Italian Basil Sauce

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

1 28 oz. can whole plum tomatoes, crushed by hand

2 tbsp. extra virgin olive oil

2 garlic cloves, thinly sliced

2 cups loosely packed fresh basil leaves

1/2 lb. rigatoni

1/4 cup water

salt and freshly ground pepper, to taste

freshly grated Parmigiano Reffiano or Pecorino Romano (optional)

Wskazówki

Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve ½ cup of the pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.

Add the sliced garlic and cook for about 2 minutes until fragrant and lightly golden. Do not let it brown.

Remove the garlic if you prefer a milder garlic flavor.

Add the crushed tomatoes and ¼ cup of water. Simmer gently for 10 minutes.

Stir in the basil leaves and cook for just 1–2 minutes until wilted. Season with salt and freshly cracked black pepper.

Add the drained rigatoni to the sauce, reduce the heat to low, and toss for about 1 minute.

If needed, add a splash of the reserved pasta water until the sauce beautifully coats the pasta.

Serve immediately topped with more freshly torn basil, a drizzle of extra virgin olive oil, and freshly grated Parmigiano Reggiano or Pecorino Romano.