Rigatoni alla Caprese Recipe

Prepare the Roma Tomato Sauce

Chop the Roma tomatoes and set aside. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Add the chopped Roma tomatoes, salt, and pepper, and cook until the tomatoes break down into a sauce, about 10-15 minutes.

Cook the Rigatoni

In a large pot, boil water and add salt. Cook the rigatoni according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

Combine the Ingredients

Add the cooked rigatoni to the tomato sauce. Stir in halved cherry tomatoes and torn fior di latte mozzarella. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.

Finish with Basil

Remove from heat and toss in fresh basil leaves. Adjust seasoning with salt and pepper as needed.

Serve

Serve immediately, garnished with extra basil and mozzarella if desired.