Riggi Busiate Persiasacchi Recipe
Riggi Busiate Persiasacchi 500 gr.
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil Water
Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt.
- 2
Cook Pasta
Add the busiate pasta to the boiling water. Cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- 3
Drain Pasta
Once cooked, reserve a cup of pasta water, then drain the pasta in a colander.
Preparing Sauce
- 4
Prepare Ingredients
Peel and finely chop the garlic cloves. Rinse and halve the cherry tomatoes. Rinse and chop the fresh basil leaves.
- 5
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 6
- 7
Add Tomatoes
Stir in the halved cherry tomatoes and cook for 5-7 minutes until they soften and release their juices.
- 8
Season Sauce
Add salt and black pepper to taste. Stir in the chopped basil and mix well.
Combining Pasta and Sauce
- 9
Combine Pasta and Sauce
Add the drained busiate pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if needed to create a silky sauce.
- 10
Serve
Plate the pasta and sprinkle with grated Parmesan cheese and additional basil if desired. Serve hot.
