Rigatoni With Fresh Tomato, Chilli, Garlic & Basil
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 6 large ripe plum tomatoes
- 1tablespoons extra-virgin olive oil
- 2 cloves garlic, finely diced
- 1 red chilli, deseeded and finely diced
- 1/3 cup vegetable stock
- 25grams fresh basil leaves, finely chopped
- 375grams dried rigatoni
- 1teaspoons salt
- 1teaspoons pepper
- 1 Parmesan cheese, grated (to serve)
Nutrition per serving
2140kJ / 512Cal
2140 Kilojoules or 512 Calories
25% of daily energy intake*
Protein
21.8grams
Fat
15.0grams
Carbs
69.5grams
Sugars
3.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Place the tomatoes in a bowl and pour over boiling water to cover. Leave for 1-2 minutes, then drain, cut across the stem end of each tomato, and peel off the skins.
Step 2 of 6
When cool enough to handle, cut the tomatoes in half horizontally and shake or gently spoon out the seeds then finely dice the flesh.
Step 3 of 6
Heat the oil in a large, nonstick frying pan and add the garlic and chilli. Cook on a medium-low heat for 1-2 minutes or until the garlic is fragrant but not browned.
Step 4 of 6
Add the tomatoes, stock and basil, season well and cook gently for 6-8 minutes or until thickened, stirring often.
Step 5 of 6
Meanwhile, cook the rigatoni according to the packet instructions, drain and toss into the tomato sauce mixture.
Step 6 of 6
Spoon into warmed bowls and serve with grated Parmesan, if desired.
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