Rigatoni Recipe
Charred sungold marinara, ricotta, basil, breadcrumbs
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Ingredients
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Pasta
Sungold Marinara
Toppings
Method
Cooking Pasta
- 1
Boil the Rigatoni
In a large pot, bring salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside.
Making Sungold Marinara
- 2
Prepare the Marinara
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sungold tomatoes, salt, black pepper, and chopped basil. Cook for 10-15 minutes, stirring occasionally, until the tomatoes are soft and the sauce has thickened slightly. If desired, use a potato masher to crush the tomatoes for a smoother sauce.
- 3
Combine with Pasta
Once the marinara is ready, add the cooked rigatoni to the skillet. Toss to combine the pasta with the sauce over low heat for 2-3 minutes. Adjust seasoning if necessary.
Assembly
- 4
Assemble the Dish
In a large serving dish, layer the rigatoni with the sungold marinara. Dollop the ricotta cheese over the top and sprinkle with fresh basil leaves.
- 5
Add Breadcrumbs
In a small bowl, mix the breadcrumbs with the grated Parmesan cheese and drizzle with olive oil. Sprinkle this mixture evenly over the pasta and ricotta.
- 6
Final Touch
Optionally, broil the assembled dish for 2-3 minutes until the breadcrumbs are golden and crispy. Serve warm.