Description
This rigatoni pasta with Cherry Tomato Burst Sauce is a simple, rewarding meal offering big flavor with minimal fuss, perfect for busy families or anyone craving wholesome dinner ideas. It highlights the sweet, vibrant aroma of bursting cherry tomatoes, making it an ideal comforting classic.
Ingredients
- 1 lb rigatoni pasta (450g)
- 1 pint cherry tomatoes (300g)
- 3 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- 0.25 cup fresh basil, chopped
- 0.25 cup Parmesan cheese, grated (optional)
- 1 cup pasta water, reserved
- pinch red pepper flakes (optional)
- nutritional yeast (optional, for dairy-free)
Instructions
- Cook Rigatoni: Boil pasta according to package directions until al dente (about 10-12 minutes). Reserve 1 cup (240ml) pasta water before draining.
- Saute Aromatics: While pasta cooks, heat 2 tablespoons olive oil in a large 12-inch skillet over medium. Add 3 minced garlic cloves and a pinch of red pepper flakes (if using), cooking until fragrant and lightly golden (1 minute).
- Burst Tomatoes: Add 1 pint cherry tomatoes to skillet. Cook until they soften and burst (8-10 minutes), hearing soft popping. Mash some to release juices for the burst sauce.
- Combine Ingredients: Add drained rigatoni to skillet with burst tomato sauce and 0.25 cup fresh basil. Stir well, adding 1-2 Tbsp pasta water if the sauce is dry until desired consistency.
- Serve Dish: Garnish generously with fresh Parmesan cheese or nutritional yeast if desired. Enjoy immediately.
Notes
Gently press on cooking tomatoes to help them burst open. If sauce is too watery, cook a few minutes longer to reduce; if too dry, add more reserved pasta water a tablespoon at a time. If tomatoes aren’t bursting, increase heat slightly and cover for a few minutes to steam. This meal is best enjoyed immediately. Consider using canned diced tomatoes, pre-cooked shrimp, or crumbled Italian sausage for variations.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups with sauce)
- Calories: 520 calories
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 5 mg
Keywords: rigatoni, pasta, cherry tomato, burst sauce, easy, weeknight, family-friendly, vegetarian, Italian, stovetop