12 Roma tomatoes seeded and chopped
4 cloves of garlic, crushed
1 cup fresh basil leaves, chopped
¼ cup Oliver’s Basil extra virgin olive oil
Salt & pepper to taste
1 lb Mezzi Rigatoni
½ cup grated Parmesan
Cut tomatoes in half and remove seeds. Chop
roughly and set aside.
Fill a pot halfway with water, add 2 tbsp salt and bring to a boil.
Add the rigatoni and cook until pasta is al dente. Strain, but don’t rinse.
Drizzle with some olive oil, toss and set aside to cool.
In a saute pan,
heat Oliver’s Basil olive oil on low heat and add the garlic. Saute until translucent and oil has been infused with the
garlic. Add the tomatoes, basil, and salt and pepper. Saute on high for 10 minutes until the mixture is semi-soft and blended.
Remove sauce from heat and pour over pasta.
Sprinkle parmesan over mixture and toss. Can be served
immediately or placed in refrigerator and served as a salad.
Source: Joe Marsico (email@example.com)