Ingredients
Scale
- 400g rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 2 teaspoons red chili flakes (adjust to taste)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Boil a large pot of salted water, add the rigatoni pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
- In a large pan, heat olive oil over medium heat, add chopped onions and sauté until translucent. Stir in minced garlic and cook for another minute.
- Add diced tomatoes, red chili flakes, oregano, salt, and pepper to the pan. Bring to a simmer and cook for about 10 minutes.
- Combine cooked rigatoni with the sauce in the pan and toss until well-coated. Cook together for another minute, then top with fresh basil and Parmesan cheese before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of water to restore moisture.
- This dish pairs well with a side salad and garlic bread.
- For extra heat, consider adding more chili flakes or hot sauce when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg