Rigatoni with No-Cook Tomato Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 469
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 71
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 651
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
- 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.
- 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.