-
1
Heat large covered saucepot of water to boiling on high.
-
2
Add 2 teaspoons salt.
-
3
Set large medium-mesh sieve over large bowl.
-
4
With hands, crush tomatoes over sieve and place crushed tomatoes in sieve; let strain.
-
5
Set aside crushed tomatoes and juices in bowl for later use.
-
6
Discard remaining juices in can.
-
7
In 12-inch skillet, combine 1 tablespoon oil and half of garlic.
-
8
Cook on medium 1 minute or until golden.
-
9
Add bread crumbs and cook 3 to 4 minutes or until golden brown, stirring.
-
10
Transfer to large plate.
-
11
In same skillet, combine red pepper, basil sprigs, remaining tablespoon oil, and remaining garlic.
-
12
Cook on medium 30 seconds or until fragrant.
-
13
Add tomatoes and 1/4 teaspoon salt.
-
14
Cook on medium-low 15 minutes or until thickened, stirring.
-
15
Add rigatoni to boiling water and cook 2 minutes less than minimum time that label directs, stirring occasionally.
-
16
While tomatoes and pasta cook, on paper towel, microwave oregano on High 1 minute or until leaves are dry and brittle.
-
17
Into small bowl, crumble leaves with fingers; discard stem.
-
18
Stir in ricotta and 1/4 teaspoon freshly ground black pepper.
-
19
Drain pasta and return to pot.
-
20
Add tomato mixture, reserved tomato juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
-
21
Cook on medium 2 minutes or until pasta is well-coated and al dente, tossing and stirring.
-
22
Divide pasta mixture among bowls; top with dollop of ricotta mixture.
-
23
Stir chopped basil into crumbs; sprinkle over pasta.
