Summary

Ingredients

• 600 g tomato (meat or vine tomatoes)
• 2 cloves garlic)
• olive oil
• 1 bunch basil
• salt and pepper
• 250 g riatoni

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Instructions

1. Soak the tomatoes in hot water for a few minutes, then peel off the skin. Halve, core and cut into strips. Chop the basil very finely.
2. Put a large pan on the stove, mash the garlic with a fork, add to the pan and pour in half a glass of olive oil (or if you like). Let the garlic turn golden yellow over low heat, then add the basil, stir and add the tomatoes. Salt, pepper and simmer over medium heat for 15 minutes.
3. In the meantime, cook the rigatoni al dente. Add the pasta to the sauce in the pan and mix everything well. Serve immediately.