Rigantoni with Tomato and Basil
Posted May 2, 2007 – 4:07 pm in: 30-Minute Meals, Italian, Pasta
Ingredients:
- 12 ounces rigatoni
- 7 slices whole grain bread
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium onion, halved, slice into half moon slices
- 1 28 ounce diced tomatoes, drained, reserve liquid
- 1/4 teaspoon red pepper flakes
- 1 cup fresh basil, chiffinade
Directons:
- Cook pasta according to package directions, reserve 1/2 cup pasta cooking water, drain and set aside.
- Cut the bread into 1/2″ to 3/4″ cubes and shred in a food processor.
- Heat 3 tablespoons olive oil in a skillet over medium heat. Add bread crumbs, stir often, cook until crumbs begin to lightly toast, about 5 minutes.
- Add half the garlic and all of the lemon juice and cook for another 2 minutes.
- Season with salt and pepper and set aside.
- Heat 1 tablespoon oil in a medium saucepan. Add tomatoes, 1/2 cup reserved pasta water and tomato liquid. Heat to a boil.
- Place the pasta in a serving bowl, add the sauce and toss. Add the bread crumbs and basil strips, toss and serve.
Serves 4
Prep Time: 0:20
Cook Time: 0:20