Skill required: Confident beginner
1 lb. fresh rigatoni
2-3 tablespoons olive oil
1/2 onion, chopped
4-5 fresh extra-red, very ripe tomatoes cut into 1/4"-1/2" square pieces
1 clove garlic, chopped
4 tablespoons tomato paste
1/2 teaspoon dried basil
1/2 teaspoom black pepper
3/4 teaspoon sea salt
Parmesan-Reggiano cheese
Chopped basil for garnish
1. Divide the chopped tomatoes into 4 equal parts.
2. Set water to boil for pasta.
3. Set a sauce pan over medium heat, add the olive oil.
4. When oil begins to shimmer, add the onions and sauté until translucent.
5. Add the first part of the tomatoes, basil, black pepper and allow to cook and reduce.
6. When first portion of tomatoes cook down and are reduced and beginning to thicken, add second part. Stir occasionally. Adjust heat as needed.
7. When second part of tomatoes cook down and are reduced and beginning to thicken, add third part of tomatoes, tomato paste, garlic and salt. Lower heat and allow to reduce slowly, stirring occasionally.
8. By now pasta water should be boiling, cook the rigatoni just short of your desired doneness.
9. Drain the rigatoni, add it and the last part of the chopped tomatoes to the thickened pomodoro sauce.
10.Toss well until the pasta is well coated. Allow to sit for about 5 minutes and serve sprinkled with freshly grated Parmesan-Reggiano. Garnish with a little chopped basil.
Yield: 4 servings
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