Ingredients for 2 people:
- 200g of rigatoni from Rigorsa – currently on sale!
- 400g tinned cherry tomatoes, from Mutti – currently on sale!
- Extra virgin olive oil from Frantoi Cutrera – currently on sale!
- Garlic from our market (only one clove needed)
- Shallot from our market (only half a chopped shallot needed)
- Fresh Genovese basil DOP
- For those who like to add cheese, we recommend Grana Padano DOP available from our fresh counters – simply head to the cheese counter to pick yours up.
Method:
- Add cold water to a large pot and simmer over a medium heat until the water boils. When ready, add a handful of coarse salt and cook the rigatoni for seven and a half minutes to achieve “al dente” pasta.
- On a medium heat, add 4 tablespoons of olive oil, along with one clove of garlic and your chopped shallot. Cook for several minutes.
- Add the tin of tomatoes into the pan and season with salt and pepper. Cook the tomatoes, garlic and shallot mix over a high heat for about two minutes, before adding the cooked pasta. Mix everything together.
- Serve the pasta in a deep plate and finish with a drizzle of olive oil, a leaf of fresh basil, and sprinkle of Grana Padano DOP if to your taste.
Buon appetito!