Recipe: Chunky tomato sauce with Rigati
An utterly light-textured but intensely-flavoured sauce, perfect for when you have beautiful ripe tomatoes and want to show them at their best in a pasta dish where they’ll star, using our South Devon Pasta Company Rigati.
Ingredients and Method
two servings of cooked pasta, Sedano Rigati from the South Devon Pasta Company
3 fat cloves of garlic
one small red chilli, not too hot
300g tomato sauce, or passata
2-3 large ripe tomatoes
freshly grated parmesan
salt and pepper to taste
1. Peel and slice the garlic, and slice the chilli finely. Pour about 50g olive oil into a saucepan and fry the garlic and chilli until just turning a delicate beige colour. Scoop it out onto a plate and leave until serving.
2. Pour the tomato sauce into the pan with the remaining oil, slice each tomato into eight wedges then add these to the saucepan with salt to taste. Heat just until the tomatoes are beginning to soften then add the reserved garlic and chilli, stir well then add the pasta. Toss everything together and serve with torn basil leaves and freshly grated parmesan.