Mezzi Rigatoni with Yellow Tomato Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 393 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 4 grams
- Protein
- 11 grams
- Sugar
- 3 grams
- Total: 25 min
- Active: 25 min
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)
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.