Description
A flavorful and warm pasta dish combining fresh basil and crushed red pepper flakes for a delightful experience.
Ingredients
- Rigatoni pasta: 400 grams (about 14 oz)
- Fresh basil leaves: 1 cup, packed
- Crushed red pepper flakes: 1 teaspoon, or adjust to taste
- Garlic: 4 cloves, minced
- Olive oil: 4 tablespoons
- Cherry tomatoes: 300 grams (about 10 oz), halved
- Grated Parmesan cheese: 100 grams (about 1 cup), plus extra for serving
- Salt and black pepper: to taste
Instructions
- Bring a large pot of salted water to a rolling boil and cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant.
- Add halved cherry tomatoes to the skillet and cook for 5-7 minutes until softened. Season with salt and black pepper.
- Add the cooked rigatoni to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water as needed. Stir in fresh basil leaves and grated Parmesan cheese.
- Serve warm, garnished with extra Parmesan cheese and crushed red pepper flakes if desired.
Notes
- Overcooking the pasta can lead to a mushy texture.
- Always reserve pasta water for better sauce consistency.
- Be careful not to burn the garlic while sautéing.
- Season the sauce adequately for enhanced flavor.
- Add fresh basil at the end to maintain its aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg
Keywords: spicy basil rigatoni, pasta recipe, Italian cuisine, quick meal