Ingredients with Measurements:
- 1 pound rigatino di Castel San Pietro pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for making sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the rigatino di Castel San Pietro pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the crushed tomatoes and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Stir in the chopped basil and season with salt and pepper to taste.
5. Drain the pasta and add it to the skillet with the tomato and basil sauce. Toss to coat the pasta evenly with the sauce.
6. Serve hot with grated Parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 10g
- Carbohydrates: 75g
- Protein: 15g
Substitutions for ingredients:
- Rigatino di Castel San Pietro pasta can be substituted with rigatoni or any other short pasta shape.
- Fresh basil can be substituted with dried basil, but reduce the amount to 1-2 tablespoons.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version.
- Use cherry tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Reserve some pasta water before draining the pasta. Use it to thin out the sauce if it becomes too thick.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Use high-quality Parmesan cheese for the best flavor.
Storage instructions:
- Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta and sauce in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter.
- Garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some pasta water to thin it out.
- If the pasta is too dry, add more sauce or a drizzle of olive oil.
Food safety advice:
- Make sure the pasta is cooked to the recommended time to avoid any risk of foodborne illness.
Food history:
- Rigatino di Castel San Pietro is a type of pasta that originated in the town of Castel San Pietro in Italy.
Flavor profiles:
- The tomato and basil sauce is sweet and tangy, while the rigatino di Castel San Pietro pasta is slightly nutty and chewy.
Serving suggestions:
- Serve the pasta hot with grated Parmesan cheese on top.
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Region: Italian