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Rigatoni al Fileto di Pomodoro

Rigatoni al Fileto di Pomodoro
(Adapted from Sac’s Place’s original recipe)

Unlike some Sunday sauces that take all day to make, this light and fresh pomodoro dish takes only 30 minutes to prepare. To make it, heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add in 1 teaspoon of salt, then stir in 2 to 3 cloves of minced garlic and sauté until fragrant, about 2 minutes.

Next, add in a can of chopped tomatoes (San Marzanos are best) with juices and your choice of seasonings. Cover the skillet and simmer the sauce on low heat for 15 to 20 minutes.

In a large pot of boiling salted water, cook dried rigatoni pasta until al dente, then drain the noodles (reserving 1 cup of pasta water in case you need it later). Keep cooking the sauce until it has thickened slightly, adding in the reserved pasta water if it thickens too much. Taste the sauce and season with salt and pepper as needed.

To serve up Rigatoni al Fileto di Pomodoro, add the pasta noodles to a bowl, top it with the tomato sauce, and garnish with parmesan cheese, fresh basil, and ground pepper before serving. Pair the dish with a basket of crusty bread, a side salad, and a good glass of red wine to complete your quintessential Italian evening.