30-Minute Tomato Garlic Rigatoni
Directions
- 1Mince 8 garlic cloves using a mortar and pestle.
- 2In a frying pan, sauté the minced garlic in 2 tablespoons of olive oil until fragrant.
- 3Add 2 cups of halved cherry tomatoes to the pan.
- 4Season with salt and pepper.
- 5Add a glass of white wine to deglaze the pan.
- 6Stir in a pinch of sugar, pinch of red pepper flakes, and a tablespoon of tomato paste.
- 7Add 1 cup of heavy cream and a handful of freshly chopped parsley to the sauce.
- 8Let the sauce simmer until it thickens.
- 9Add the cooked rigatoni pasta to the sauce and toss to combine.
Ingredients
- 8 garlic cloves
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 glass white wine
- 1 pinch sugar
- 1 pinch red pepper flakes
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 handful freshly chopped parsley
- 1 pinch salt
- 1 pinch black pepper
- 1 box rigatoni pasta
Equipment
mortar and pestlefrying panwooden spoonfork
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