GRATED TOMATO PASTA SAUCE WITH BASIL, BURRATA & RIGATONI
Serves 430 mins prep35 mins cook
Tomato lovers rejoice! This Grated Tomato Pasta Sauce made with Cassava Kitchen Rigatoni is a great way to use up a bounty of garden fresh heirloom tomatoes.
0 servings
What you need
Instructions
Grate the tomatoes. Using a box grater, grate 2-3 medium tomatoes into a large bowl until only the skins remain. Discard or compost the tomato skins. Cook the pasta. Bring a large pot of salted water to a boil over medium heat. Cook the pasta according to package instructions. Once pasta is cooked to desired doneness, drain but do not rinse. Cook the homemade tomato sauce. In a saucepan over medium-low heat, heat the olive oil. Once the oil is lightly shimmering, add in the grated tomato puree, salt, black pepper and red pepper flakes to taste. Cook for only about 3-5 minutes as you do not want the tomato puree to reduce down too much. Toss in the pasta. After 3-5 minutes, reduce the heat to low and add in the cooked Cassava Kitchen Rigatoni pasta, tossing to fully coat it in the sauce. Garnish & serve. Garnish the warm noodles with freshly grated grana padano or parmesan cheese and fresh basil leaves. Add more fresh cracked black pepper, a little salt and red pepper flakes if desired.View original recipe