Most Delicious 20 Minutes Rigatoni Pomodoro – Easy Pasta Recipe
Today we’re diving into the heart and soul of Italian comfort food: Rigatoni Pomodoro. If you’re a pasta lover (who isn’t?), and you have a soft spot for the simple yet incredibly satisfying flavors of tomatoes and garlic, you’re in for a treat.
You know how much we love pasta, for plenty of reasons too. It’s quick, versatile and lets you enhance the flavour of ingredients every time! No pasta dish is boring and these rigatoni pomodoro, even if very simple to make, are still as delicious as any pasta you get at a restaurant!
Fall is around the corner and comfort food is a rule! So you can consider this the most versatile pasta because with some add ons it can become the best comfort food for the cold weather, but also be the perfect pasta recipe to have when it’s warmer. Best of both worlds!
What is rigatoni pomodoro?
Rigatoni pomodoro is one of the easiest pasta pomodoro you can make and also one of the most versatile ones! It’s the perfect weeknight dinner recipe or easy lunch and what’s even better is that being so simple, it’s a great dish for the whole family. Kids and adults alike will love it! Made with easy to find pantry ingredients this pasta will quickly become a staple!
What is rigatoni pasta?
Rigatoni is a type of pasta originating in Italy. The main characteristics of rigatoni are their tubular shape, their squared ends and their ridged surface which makes it easier to retain sauces, fillings and cheese.
They are widely popular all over Italy, but they are closely linked to the cuisine of the Centre and South of Italy. You can find them with quick and easy sauces or they are used as a popular option for pasta bakes too.
The word rigatoni comes from the Italian word ‘rigato’ which means ridged or lined. This pasta offers also different versions of it like ‘rigatoncini’, a smaller in diameter rigatoni pasta and ‘mezzi rigatoni’, a half size rigatoni. (Wikipedia) (Britannica)
What is the difference between pomodoro and marinara pasta sauce?
Pomodoro pasta sauce is usally made with tomatoes, olive oil and minimal seasoning. It has a light texture and cooks briefly to keep the fresh tomato flavour.
While on the other hand, a classic marinara sauce is made of crushed tomatoes, basil, olive oil, garlic and oregano. It’s a much richer and thicker sauce in comparison and will cook for around 20 to 30 minutes.
What ingredients do I need for rigatoni pomodoro?
For this pasta recipe you will need:
- Rigatoni: any brand of pasta will work and also any rigatoni, whether you prefer a smaller one like ‘mezzi rigatoni’ or a thinner one like ‘rigatonicini’;
- Fresh cherry tomatoes: A great quality tomato is at the base of the sauce! You should use fresh tomatoes or at least Italian canned tomatoes if you can find them. You can use San Marzano tomatoes which are usually used in sauces, but if none of them are available just use what tomatoes you can easily find that are good for sauces. We used our homegrown cherry tomatoes which gave a sweeter touch to the sauce, but shop-bought are wonderful;
- Garlic: This will add another layer of tastiness to your sauce;
- Extra virgin olive oil;
- Salt & pepper;
- Basil: just to garnish your rigatoni pomodoro or could also blend it in the sauce.
Can I substitute anything in this pasta recipe?
As I mentioned before, this pasta is so versatile which calls for plenty of substitutions:
- rigatoni: I know some people are not huge on big pasta – name Simona here – so you can substitute it for mezzi rigatoni, or penne, ziti, fusilli or even spaghetti. Pick your favourite pasta shape;
- fresh cherry tomatoes: we used what we had in our vegetable garden and I love the sweet side of them. But you can use Italian store-bought chopped tomatoes, San Marzano or any kind of tomatoes that cooks well for a sauce and it’s good quality. There are also versions of this rigatoni filetto di pomodoro – which is made with sliced tomatoes without the skin and soaked in their own juice, used for a quick sauce;
- garlic: The recipe calls for three cloves, but you can add more to your taste as well as avoiding it if someone doesn’t like it;
- grated parmesan: we added some on top, but you can avoid it or use any kind of cheese you prefer. Ricotta would work well in the sauce, either fresh or grated one, Stracciatella cheese, and grated mozzarella could add another layer to it and be even more delicious for kids. Or even better, add a burrata on top for extra creaminess and a great surprise;
- red pepper flakes: If you are making this rigatoni pomodoro for kids or maybe someone who doesn’t like a bit of spice, you can avoid putting it in;
- basil: you can swap it for oregano, thyme or rosemary. I actually prefer the taste of oregano in tomato sauce.
How do I make rigatoni pomodoro?
Start by bringing a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions time. Keep aside a cup pasta water before draining it.
In the meantime that the pasta is cooking, wash your cherry tomatoes, cut them into pieces and mince finely your garlic.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the mince garlic and let it sauté for a minute, making sure it doesn’t go brown.
Add the chopped cherry tomatoes, salt and pepper to taste. Let the tomatoes cook for about 10-15 minutes, stirring occasionally, until they break down and form a sauce.
In a blender, add the sauce, some fresh basil leaves and 1/4 of the reserved pasta water, give it a blend for 10 seconds to break the tomatoes even more (optional).
Toss the pasta in the sauce and coat it. If it’s too dry, add another 1/4 of pasta water to it.
Plate the rigatoni pomodoro in a serving bowl or plate. Garnish with fresh basil and parmesan cheese, enjoy!
Can I add anything to this rigatoni pomodoro pasta recipe?
What I love most about pomodoro rigatoni? How versatile they are. You can add plenty of things like:
- seafood: there are very different versions of this pasta to make a delicious seafood pomodoro recipe. Some call to add mussels, shrimps and some even a mix of seafood including squid. We make a similar version of this rigatoni pomodoro with a mix of tuna, onion and cherry tomatoes;
- veggies: from a popular version with aubergines to adding peas, onions, diced carrots, broccoli or spinach;
- meat: you can add meatballs, chicken or beef to the pomodoro sauce. You can also make ragù instead and it will work well with the rigatoni too;
- cheese: You can make different versions of this rigatoni pasta like with creamy stracciatella or burrata or adding a herby ricotta to the mix.
Other pasta recipes you have to check out:
20 Minutes Rigatoni Pomodoro
Ingredients
- 200 g rigatoni pasta
- 500 g fresh cherry tomatoes
- 3 cloves of garlic
- 5 basil leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp extra virgin olive oil
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions time. Keep aside a cup of pasta water before draining it.
- In the meantime that the pasta is cooking, wash your cherry tomatoes, cut them into pieces and mince finely your garlic.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the mince garlic and let it sauté for a minute, making sure it doesn’t go brown.
- Add the chopped cherry tomatoes, salt and pepper to taste. Let the tomatoes cook for about 10-15 minutes, stirring occasionally, until they break down and form a sauce.
- In a blender, add the sauce, some fresh basil leaves and 1/4 of the reserved pasta water, give it a blend for 10 seconds to break the tomatoes even more (optional).
- Toss the pasta in the sauce and coat it. If it’s too dry, add another 1/4 of pasta water to it.
- Plate the rigatoni pomodoro in a serving bowl or plate. Garnish with fresh basil and parmesan cheese, enjoy!
Notes
- If you have leftover pomodoro sauce you can keep it in the fridge for up to three days or freeze it for later.
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