Prev Recipe Next Recipe

Mezzi Rigatoni with Yellow Tomato Sauce

Recipe courtesy of Steve Jackson for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Steve Jackson for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Mezzi Rigatoni with Yellow Tomato Sauce

Name: Mezzi Rigatoni with Yellow Tomato Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 10 ounces mezzi rigatoni; 5 tablespoons extra-virgin olive oil; 6 cloves garlic, sliced; 2 pints yellow or orange cherry tomatoes (such as Sungolds), halved; 1/4 teaspoon red pepper flakes; 1 cup packed fresh basil, large leaves torn; Freshly grated Pecorino-Romano cheese (optional)

Getting reviews...

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

At the height of their season, you’ll find tomatoes in all shapes, sizes and colors at the farmers market. Yellow cherry tomatoes, or Sungold if you can find them, make for a delicious, quick-cooking fresh tomato sauce that screams summer, and is bursting with flavor.

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

Deselect All

Kosher salt

10 ounces mezzi rigatoni

5 tablespoons extra-virgin olive oil

6 cloves garlic, sliced

2 pints yellow or orange cherry tomatoes (such as Sungolds), halved

1/4 teaspoon red pepper flakes

1 cup packed fresh basil, large leaves torn

Freshly grated Pecorino-Romano cheese (optional)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.