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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Tomato Sauce
While the pasta is cooking, chop the heirloom tomatoes into small pieces. In a large skillet, heat the olive oil over medium heat. Add the chopped tomatoes, season with salt and black pepper, and cook until the tomatoes start to break down, about 5-7 minutes.
- 3
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to create a cohesive sauce.
- 4
Add Ricotta and Basil
Remove the skillet from heat and fold in the bufala ricotta and fresh basil leaves. Adjust seasoning with salt and pepper to taste.
- 5
Serve
Plate the rigatoni and garnish with additional basil if desired. Enjoy!