Dan Mancini Of Mama Mancini'S Rigatoni W/ San Marzano Tomatoes – a delicious recipe with rigatoni, tomatoes, garlic, red pepper, extra virgin olive oil, cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Boil large pot of briskly salted water
2
Separate the tomatoes from the juice and rough chop them
3
In a large skillet add the olive oil, salt, garlic and pepper flakes and saute on a medium heat for 1 min
4
Add the tomatoes and juice to the skillet, put the heat to high and when it comes to a boil cook the tomatoes for just 10 minutes tossing along the way, then remove from the heat.
5
Add the pasta to the boiling water and cook till al dente
6
When the pasta is done put the heat back to high on the sauce, add the pasta to the skillet directly from the water. DON'T RINSE IT.
7
Toss the pasta in the sauce for 1-minute to fully cook and coat the pasta with the sauce.
8
Plate the pasta and top with grated cheese, a drizzle of extra virgin olive oil and the fresh basil.
191
kcal
Calories
8
g
Fat
27
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound rigatoni, 28 ounces can whole San Marzano tomatoes, 2 garlic gloves, 1 pinch red pepper flakes, and more.
Yes, Dan Mancini Of Mama Mancini'S Rigatoni W/ San Marzano Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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