Chunky Tomato Sauce with Rigatoni

Staff Writer
Columbus Parent

1/4 cup olive oil

3 garlic cloves, finely chopped

1 can (28 ounces) diced tomatoes with juices

1 1/2 tablespoons chopped fresh oregano or 1 teaspoon dried

kosher salt

1 pound rigatoni (traditional or white whole wheat)

chopped fresh basil (optional)

Heat the oil in a heavy large pot over medium heat. Add garlic. Sauté until fragrant, about 1 minute. Add the

tomatoes and oregano. Season lightly with salt. Reduce heat to low. Simmer until slightly thickened, about 15

minutes. Keep warm over low heat.

Cook pasta in a large pot of boiling, salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.

Add pasta to sauce. Toss, adding some of cooking liquid if mixture looks dry. Add basil. Toss. Serve.

Robin Davis