Rigatoni with Tomato Sauce
Ingredients
Scale
- 1 pack of fresh pasta
- 1 pint of cherry tomatoes
- 4 cloves of garlic
- 2 sprigs of thyme
- 1/4 cup of olive oil
- 1 tbsp of salt
- 1 tsp of pepper
Instructions
- Halve your tomatoes and set them aside, then mince your garlic cloves finely or use a garlic press. Heat two tablespoons of olive oil in a saute pan, adding in the garlic and tomatoes. Allow to cook over medium heat for about 6 minutes, adding a few teaspoons of water. Meanwhile, bring a pot of hot water to a boil. Once it has boiled, add in 1T of salt and drop in the fresh rigatoni. Cook the pasta until it is al dente (4-5 minutes). Remember that fresh pasta cooks much quicker than dried pasta. Drain your pasta and add it to the saute pan with the tomato sauce. Finish with some thyme, salt and pepper.