Pasta with Handmade Marinara
This fast and simple recipe features a very classic tomato sauce and our Pipe Rigate pasta. “Pipe Rigate” is an Italian descriptor that translates to Smoking Pipe. We chose this particular pasta because its deep, cup shape retains the sauce in a tiny reservoir to ensure that each bite is saturated with the flavor.
1 box (8.5 oz) Andean Pride Pipe Rigate Pasta
28 oz can Whole San Marzano Tomatoes
¼ cup Extra Virgin Olive Oil
7 Garlic Cloves (slivered)
1 tsp Salt
Fresh Basil Sprigs
Grated Parmesan Cheese (garnish)
- Prepare the box of Pipe Rigate pasta as directed to your desired texture. Strain, run under water to keep the pasta from sticking together and set aside.
- Hand crush the tomatoes in a large bowl. Pour 1 cup of water into the empty can and swirl the water around in a circular motion to pick up the remaining tomato bits. Set aside.
- In a skillet, heat the oil over medium heat. Flash fry the garlic, then add the tomatoes and the reserved tomato water. Salt to taste and stir.
- Simmer sauce over low heat until thickened (about 15 mins). Add a large basil sprig for the last 2 minutes, then remove.
- Serve the sauce over the pasta and garnish with Parmesan and an additional basil sprig.