Loading Video...

Rigatoni with No-Cook Tomato Sauce

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe


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


  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.