Fresh Tomato Pasta

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

2. 2

   Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.

3. 3

   Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.

4. 4

   Pour the tomato mixture over the pasta and toss to mix.

* Per serving · 4 servings · Values may vary.

No additional tips available.