Rigatoni with Tomato, chilli and Basil


The real beauty behind Italian food is its simplicity, the way a few simple flavours can be combined to make something truly spectacular. Italian food takes a humble ingredient and brings it to the fore, showing everyone how good that one ingredient can taste when used simply but effectibely.

This dish is a perfect example how a few simple ingredients can be amazing. Fresh tomato, chilli and fresh basil combined with good olive oil and pasta is just perfect. If you don’t like chilli, don’t add it, the dish will work just as well without it, but adding it brings in a marvellous dimension and makes the clean, fresh acidity of the tomatoes sing.

1 red chilli, finely chopped
1 can of chopped Italian tomatoes
10 basil leaves, torn
150g dried rigatoni
olive oil

Put a pan of water on to boil. once boiling put a couple of pinches of salt into your boiling water and add the rigatoni to cook.
Add a good glug of olive oil to a frying pan over a medium heat, then add the garlic and chilli, cook for a couple of minutes then add the chopped tomatoes. Stir for a couple of minutes and let cook till your rigatoni is ready.

Once your pasta is cooked, add it to the pan along with the torn basil leaves. Stir or toss for a minute or two to coat the pasta. Serve right away.


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