Tomato and Basil Sauce with Rigatoni

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Tomato and Basil Sauce with Rigatoni

 

2 tbsps. olive oil

1 medium onion, diced

1 shallot, diced

2 lbs. ripe, tomatoes, peeled, seeded and diced or (1

28 ounce can of crushed tomatoes can be used as a

substitute)

1/4 cup dry white wine

3 garlic cloves, smashed

4 fresh Italian parsley sprigs

2 fresh thyme sprigs

1 fresh oregano sprig

1 lb. rigatoni pasta

1/4 cup fresh basil leaves, chopped

1 tsp. salt

1/4 tsp. fresh ground pepper

Parmigiano reggiano, for garnishing

 

Heat the oil in a large saucepan over medium-high

heat. Add the onion and shallot and cook until soft,

about 5 minutes. Add the tomato, wine and garlic.

Tie the parsley, thyme and oregano together into a

bouquet garni and add to the tomato sauce. Bring to a

boil. Reduce the heat and simmer until the flavors

meld, about 15 minutes.

Cook the pasta according to the package directions.

Drain in a colander. Remove the garlic and bouquet

garni from the tomato sauce. Add the basil, salt and

pepper. Mix well. Add the pasta and cook 1 minute.

Transfer to a serving bowl and sprinkle with freshly

grated Parmigiano. Serves 4.

 

 

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