This is simply delicious, with the emphasis on simple. Rigatoni is cooked with garlic until al dente. Then tomatoes are cubed, sprinkled with basil and oil, and plopped in with the rigatoni to mingle and cook a bit more. Toss and eat.
INGREDIENTS (for 4 servings):
- 1 medium tomato
- 1 (8 ounce) package dry pasta
- 1 clove garlic
- 1 teaspoon dried basil
- 1 tablespoon vegetable oil
Place the garlic clove in a pot of salted water, bring the water to boil and add the rigatoni. Cook until al dente. Drain well. Return the pasta to the pot it was cooked in.
While pasta is cooking chop the tomato into 1 inch chunks and place them in a small bowl. Sprinkle the tomato chunks with basil and pour oil over the tomato. Place tomatoes in the pot with pasta. Toss well and eat while warm.