Special Diet

Rigatoni with Fresh Tomato, Chilli, Garlic and Basil

cook 30 mins
  • 6 large ripe plum tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves of garlic, finely diced
  • 1 red chilli, deseeded and finely diced
  • 75 ml (3 fl oz) vegetable stock
  • 25 g (1 oz) fresh basil leaves, finely chopped
  • 375 g (12 oz) dried rigatoni
  • grated Parmesan cheese, to serve (optional)
  • salt and pepper
  • Place the tomatoes in a bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain, cut across the stem end of each tomato, and peel off the skins.
  • When cool enough to handle, cut the tomatoes in half horizontally and shake or gently spoon out the seeds then finely dice the flesh.
  • Heat the oil in a large, nonstick frying pan and add the garlic and chilli. Cook on a medium-low heat for 1–2 minutes or until the garlic is fragrant but not browned.
  • Add the tomatoes, stock and basil, season well and cook gently for 6–8 minutes or until thickened, stirring often.
  • Meanwhile, cook the rigatoni according to the packet instructions, drain and toss into the tomato sauce mixture.
  • Spoon into warmed bowls and serve with grated Parmesan, if desired.
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