This pasta may not be very unique or different with it's simple tomato marinara, but it's definitely unique from some other tomato pastas in that it is tasty and flavorful. The tomato chunks along with the rigatoni and Parmesan create one of those simple flavors that tastes great when you don't want to eat a super funky, offbeat item for dinner. It is composed of just a few key ingredients.
The only component about this pasta I would change is the basil amount. I would definitely add more, but it's still great with only a little (or even none) of the basil.
First, take the whole tomatoes out of the can, reserving as much of the juice as possible. Chop up the tomatoes, and place the olive oil, red pepper flakes, and garlic in a medium pot.
Oil is sizzling!
Add the tomatoes, and allow to simmer for about 20 minutes.
Cook the pasta,
drain, and place in a large bowl.
Then, add the tomato sauce to the pasta along with the basil.
Serve the pasta with ricotta and Parmesan.
I also added some sauteed spinach on the side.
Tube pasta is the best!
Rigatoni with Marinara and Ricotta
28 oz. can whole tomatoes in juice
2 large garlic cloves, crushed with side of knife
pinch of red pepper flakes
1/4 cup olive oil
1 1/4 teaspoon salt
4 fresh basil leaves, torn into bits
1 lb. rigatoni
1 cup ricotta
In a medium pot over moderate heat, cook the garlic and red pepper flakes in the oil until the garlic is golden, about 5 minutes. Discard the garlic, then add the tomatoes with their juice and salt. Simmer uncovered until the sauce is thickened, about 20 minutes.
While the sauce is thickening, cook the pasta in a pot of well salted boiling water until al dente. Run cold water over the cooked pasta and drain in a colander.
Once the sauce has thickened, remove from heat and stir in the basil and salt, to taste. Toss the marinara and pasta together in a large bowl. Serve with ricotta and grated Parmesan.