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Roasted Tomato and Basil Rigatoni is a delightful pasta dish that brings together the natural sweetness of roasted tomatoes and the aromatic flavor of fresh basil. Roasting them enhances their natural flavors and creates a deliciously rich but simple sauce for the pasta.
I used a combination of heirloom and roma tomatoes because that’s what I had on hand. However, any variety of tomato would work just fine.
The dish starts with thinly sliced garlic simmered over low heat in high quality extra virgin olive oil. Just as the garlic begins to impart its flavor into the oil, pureed roasted tomatoes are added. Freshly chopped basil, vinegar, and seasonings are added and simmered together for more depth of flavor. The aromatic basil leaves release their herbaceous aroma, creating a delightful contrast to the sweetness of the tomatoes.
Al dente rigatoni noodles are then folded into the roasted tomato and basil sauce. Their shape provides ample space for the sauce to adhere to the pasta, allowing it to nestle inside the ridges and fill the hollow center. It’s substantial size and chewy texture creates a satisfying bite each time.
Roasted Tomato and Basil Rigatoni is a delightful journey through the essence of summer, where the sweetness of [over]ripe tomatoes and the freshness of basil come together in perfect harmony. It’s also a celebration of simplicity and natural flavors. It’s comfort on a plate, a testament to the beauty of seasonal ingredients and the magic that happens when they unite in one harmonious dish.
What can I do with overripe tomatoes?
Roasted Tomato and Basil Rigatoni is a great recipe to utilize those overripe tomatoes sitting in your refrigerator. Some reasons overripe tomatoes are great for uses in sauces are:
- Better Flavor: Overripe tomatoes are often sweeter and have a more intense flavor than their underripe counterparts. This natural sweetness and richness results in a tastier and more flavorful sauce.
- Better texture: Overripe tomatoes may have a softer and juicier texture, making them easier to break down and create a smoother sauce. The natural juiciness of overripe tomatoes helps form a luscious base for the sauce without the need for excessive liquid or added water.
- Reduces waste: Uh, duh… You were about to throw these tomatoes away, but now you found them a purpose.
- Saves money: Often, overripe fruits and vegetables, like tomatoes, are sold at a discount in many groceries stores. Don’t skip over them. Save yourself some money and make a killer sauce with overripe tomatoes.
Roasted Tomato and Basil Rigatoni
Course: MainsCuisine: ItalianDifficulty: Medium
4
servings
15
minutes
55
minutes
1
hour
10
minutes
Roasted Tomato and Basil Rigatoni is a delightful journey through the essence of summer, where the sweetness of ripe tomatoes and the freshness of basil come together in perfect harmony
Ingredients
-
16 ounces 16 rigatoni pasta
-
1 pound 1 ripe tomatoes
-
5 cloves 5 garlic, thinly sliced
-
1/4 cup + 2 tablespoons 1/4 extra virgin olive oil
-
1 tablespoon 1 balsamic vinegar
-
1 cup 1 basil leaves, chopped
-
1 tablespoon 1 sugar
-
1 tablespoon 1 salt
-
1 tablespoon 1 ground black pepper
-
1/2 cup 1/2 parmesan cheese, grated
Equipment
Chef’s knifeRecommendation
Baking sheetRecommendation
Saute panRecommendation
Directions
- Preheat your oven to 425°F.
- Cut the tomatoes is half and spread evenly on a large baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and mix around to thoroughly coat all sides.
- Roast in the preheated oven for about 30-35 minutes or until the tomatoes are soft and starting to caramelize.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente.
Heat the remaining extra virgin olive oil in a large saute pan over medium-low heat. Add the sliced garlic and cook, stirring occasionally, for 5 minutes. Be careful not to overcook the garlic. We simply want the garlic to impart some of its flavor into the oil before the tomatoes are added.
- Remove the tomatoes from the oven, and allow them to cool slightly. Transfer to a blender or a food processor and mix until it’s smoothly pureed.
- Add the pureed tomatoes to the pan, and turn the heat up slightly to medium. Mix well with the oil and garlic. Stir in the basil, balsamic vinegar, sugar, salt, and ground black pepper. Cover the pan, and simmer the mixture for 10 minutes.
- Fold the al dente rigatoni noodles into the sauce, and serve immediately.
- Top each plate with grated parmesan cheese.
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The post Roasted Tomato and Basil Rigatoni appeared first on He Cooks..
By: Kyle Taylor
Title: Roasted Tomato and Basil Rigatoni
Sourced From: hecooks.co/roasted-tomato-and-basil-rigatoni/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-tomato-and-basil-rigatoni
Published Date: Thu, 20 Jul 2023 18:58:11 +0000
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