Rigatoni with No-Cook Tomato Sauce

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

Kosher salt

12 ounces rigatoni pasta

1 pound beefsteak tomatoes

1/4 cup extra-virgin olive oil

1 small clove garlic, grated

2 medium heirloom tomatoes, chopped

1 cup torn fresh basil

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
  2. Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.