- 1 pound rigatoni
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped garlic
- 1/4 cup harissa
- 1/2 cup tomato sauce
- 1/4 pound fresh mozzarella, chopped
- 2 tablespoons grated Parmesan
- 6 fresh basil leaves, torn
Bring a large pot of heavily salted water to a boil. It should taste like sea water! Cook the pasta until al dente, 8 to 10 minutes.
Meanwhile, heat a large saute pan over medium heat. Add the olive oil and garlic. Sweat in the pan for 2 to 3 minutes. Add the harissa and cook for 2 more minutes. Add the tomato sauce and cook an 2 additional minutes. Remove the pasta from the pot and add to the saute pan. Add the mozzarella, Parmesan and basil and toss well. Taste for seasoning and serve.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Monsu, Philadelphia