Tomato & Marinara

Rigatoni With Tomato And Basil

Name: Rigatoni With Tomato And Basil
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (450g) rigatoni; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 can (28 oz/794g) whole peeled tomatoes; 1/2 cup (120ml) dry white wine; 1/4 cup (15g) chopped fresh basil; 1/2 cup (120g) grated parmesan cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup (60ml) reserved pasta water

By Kira Fairchild · June 19, 2026 · Tomato & Marinara

Prep15 min

Cook20 min

Total40 min

Serves4

Rigatoni With Tomato And Basil — Homemade rigatoni with fresh basil

I still remember my grandmother's kitchen, filled with the aroma of freshly cooked pasta and simmering tomato sauce. It was there that I learned the art of traditional Italian cooking, and one of my favorite dishes to this day is rigatoni with tomato and basil. This comforting, easy-to-make recipe is perfect for a weeknight dinner or a special occasion.

The beauty of this recipe lies in its simplicity. With just a few ingredients, you can create a dish that's both flavorful and satisfying. The key is to use high-quality ingredients, like fresh basil and ripe tomatoes, and to cook the pasta just until it's al dente.

In this recipe, I'll guide you through the process of making rigatoni with tomato and basil from scratch. We'll start with the basics of cooking pasta, then move on to making a simple yet flavorful tomato sauce, and finally, we'll bring it all together with a sprinkle of parmesan cheese and a drizzle of olive oil.

This recipe is perfect for anyone looking to cook a delicious, homemade meal without spending too much time in the kitchen. It's also a great option for families, as it's easy to scale up or down depending on your needs.

So, let's get started and make some delicious rigatoni with tomato and basil! With this recipe, you'll be able to create a dish that's sure to become a staple in your household.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for a weeknight dinner or a special occasion.
The dish is highly customizable, so you can add your own favorite ingredients or substitutions.
It's a great option for families, as it's easy to scale up or down depending on your needs.
The recipe is budget-friendly and won't break the bank.
It's a comforting, satisfying meal that's sure to become a staple in your household.

Why This Recipe Works

The secret to a great rigatoni with tomato and basil lies in the combination of flavors and textures. The al dente pasta provides a nice bite, while the tomato sauce adds a rich, tangy flavor. The fresh basil adds a bright, herbaceous note that complements the other ingredients perfectly.

Another important aspect of this recipe is the use of layered seasoning. By adding salt and pepper at different stages of the cooking process, we can build a deep, complex flavor profile that enhances the overall dish.

Finally, the key to a great tomato sauce is to cook it slowly over low heat, allowing the flavors to meld together and the sauce to thicken. This process may take some time, but the end result is well worth the effort.

By following these simple principles, you can create a dish that's both delicious and satisfying. So, let's take a closer look at the ingredients and equipment you'll need to get started.

Ingredients You’ll Need

When it comes to making rigatoni with tomato and basil, the ingredients are just as important as the technique. You'll need a few basic pantry staples, including olive oil, garlic, and canned tomatoes, as well as some fresh ingredients like basil and parmesan cheese.

Be sure to choose high-quality ingredients, as they will make a big difference in the final dish. For example, use fresh, ripe tomatoes instead of canned, and choose a good-quality parmesan cheese that's been aged for at least a year.

1 lb (450g) rigatoniLook for high-quality rigatoni that's made with durum wheat semolina. This type of pasta is more resistant to overcooking and will hold its shape better.
2 tablespoons olive oilUse a good-quality olive oil that's rich in flavor and has a low acidity level. This will help to bring out the flavors of the other ingredients.
3 cloves garlic, mincedFresh garlic is essential to this recipe, so be sure to use the best you can find. You can also roast the garlic ahead of time to bring out its natural sweetness.
1 can (28 oz/794g) whole peeled tomatoesSan Marzano tomatoes are the best choice for this recipe, as they have a sweeter, less acidic flavor than other types of tomatoes.
1/2 cup (120ml) dry white wineA dry white wine like Pinot Grigio or Sauvignon Blanc works well in this recipe, as it adds a touch of acidity and helps to balance out the flavors.
1/4 cup (15g) chopped fresh basilFresh basil is a key ingredient in this recipe, so be sure to use the best you can find. You can also grow your own basil at home to have a constant supply.
1/2 cup (120g) grated parmesan cheeseA good-quality parmesan cheese is essential to this recipe, as it adds a salty, nutty flavor that complements the other ingredients. Look for a cheese that's been aged for at least a year for the best flavor.
1 teaspoon saltUse a high-quality salt like kosher or sea salt to bring out the flavors of the other ingredients.
1/2 teaspoon black pepperFreshly ground black pepper is best, as it has a more vibrant flavor than pre-ground pepper.
1/4 cup (60ml) reserved pasta waterReserving some of the pasta water is essential to this recipe, as it helps to create a creamy, saucy texture. Be sure to reserve at least 1/4 cup of the water before draining the pasta.

Ingredients for Rigatoni With Tomato And Basil

Equipment You’ll Need

Large heavy pot or Dutch ovenColander or strainerWooden spoon or silicone spatulaCheese grater or microplaneInstant-read thermometerLarge serving bowl or individual plates

How to Make Rigatoni With Tomato And Basil

1
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until it's al dente. Reserve 1/4 cup of the pasta water before draining the rigatoni.
2
In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and cook, stirring occasionally, until it's lightly golden and fragrant, about 30-45 seconds.
3
Add the can of whole peeled tomatoes to the pot, including the juice. Use a wooden spoon or silicone spatula to break up the tomatoes and release their natural juices.
4
Add the dry white wine to the pot and stir to combine. Bring the mixture to a simmer and cook, stirring occasionally, until the liquid has reduced by half and the sauce has thickened, about 10-12 minutes.
5
Stir in the chopped fresh basil and cook for an additional 1-2 minutes, until the basil is wilted and the sauce is fragrant.
6
Add the grated parmesan cheese to the pot and stir to combine. Cook for an additional 1-2 minutes, until the cheese is melted and the sauce is creamy.
7
Add the cooked rigatoni to the pot and toss to combine with the tomato sauce. If the sauce seems too thick, add a bit of the reserved pasta water to achieve the right consistency.
8
Season the rigatoni with salt and black pepper to taste, then serve immediately in a large serving bowl or individual plates.
9
Garnish with additional chopped fresh basil and grated parmesan cheese, if desired.
10
Let the rigatoni rest for a few minutes before serving to allow the flavors to meld together and the sauce to thicken.
11
Serve the rigatoni hot, enjoying the creamy, saucy texture and the bright, herbaceous flavor of the fresh basil.

Expert Tips

Use high-quality ingredients, including fresh garlic and real parmesan cheese, to get the best flavor out of your rigatoni.
Don't overcook the pasta - it should be al dente, or still have a bit of bite to it.
Reserve some of the pasta water before draining the rigatoni, as this will help to create a creamy, saucy texture.
Let the rigatoni rest for a few minutes before serving to allow the flavors to meld together and the sauce to thicken.
Consider adding other ingredients to the rigatoni, such as cooked sausage or roasted vegetables, to make it more substantial and filling.
Use a good-quality olive oil that's rich in flavor and has a low acidity level to bring out the flavors of the other ingredients.
Freshly grind your black pepper for the best flavor.
Add a bit of red pepper flakes to the rigatoni for an extra kick of heat.

Common Mistakes to Avoid

Overcooking the pasta, which can make it mushy and unappetizing.
Not reserving enough pasta water, which can result in a dry, sauceless rigatoni.
Using low-quality ingredients, such as canned garlic or pre-shredded cheese, which can compromise the flavor of the dish.
Not letting the rigatoni rest before serving, which can cause the sauce to separate and the flavors to become muted.
Adding too much salt or pepper, which can overpower the other flavors in the dish.
Not stirring the sauce frequently enough, which can cause it to stick to the bottom of the pot and become burnt.

Variations and Substitutions

Adding cooked sausage or bacon to the rigatoni for a meaty, savory flavor.
Using different types of cheese, such as mozzarella or gorgonzola, to change up the flavor profile.
Adding roasted or sautéed vegetables, such as cherry tomatoes or spinach, to add texture and nutrients.
Using different types of pasta, such as spaghetti or linguine, to change up the shape and texture.
Adding a bit of cream or butter to the sauce to make it richer and more indulgent.
Using fresh or dried herbs, such as parsley or oregano, to add a bright, fresh flavor to the dish.
Adding a bit of lemon juice or zest to the rigatoni for a burst of citrus flavor.

What to Serve With Rigatoni With Tomato And Basil

Rigatoni with tomato and basil is a versatile dish that can be served in a variety of ways. Consider serving it as a main course, accompanied by a green salad or a side of garlic bread. You could also serve it as a side dish, paired with a grilled steak or roasted chicken.

Some other ideas for serving rigatoni with tomato and basil include:

Garlic breadGreen saladGrilled steakRoasted chickenSauteed spinachRoasted vegetables

Make-Ahead, Storage, Freezing and Reheating

Rigatoni with tomato and basil can be stored in the fridge for up to 3 days or frozen for up to 2 months. To store in the fridge, let the rigatoni cool completely, then transfer it to an airtight container and refrigerate. To freeze, let the rigatoni cool completely, then transfer it to a freezer-safe bag or container and store in the freezer.

To reheat the rigatoni, simply microwave it for 1-2 minutes, or heat it in a saucepan over low heat, stirring occasionally, until warmed through. You can also add a bit of water or cream to the rigatoni if it seems too dry or thick.

Some tips for storing and reheating rigatoni with tomato and basil include:

Frequently Asked Questions

What type of pasta is best for this recipe?

Rigatoni is a tubular pasta that's well-suited to hearty, chunky sauces like the tomato and basil sauce in this recipe. You can also use other types of pasta, such as penne or mostaccioli, if you prefer.

Can I use canned crushed tomatoes instead of whole peeled tomatoes?

While canned crushed tomatoes can be used in a pinch, they won't provide the same texture and flavor as whole peeled tomatoes. If you do use canned crushed tomatoes, be sure to cook them for a shorter amount of time to prevent them from becoming too soft and mushy.

How do I know when the rigatoni is al dente?

Al dente pasta should still have a bit of bite or chew to it. To check for doneness, try biting into a piece of pasta - if it's still slightly firm in the center, it's al dente. If it's soft and mushy, it's overcooked.

Can I add other ingredients to the rigatoni, such as meat or vegetables?

Yes, you can definitely add other ingredients to the rigatoni to make it more substantial and filling. Some ideas include cooked sausage or bacon, roasted or sautéed vegetables, and grated cheese.

How do I prevent the sauce from separating or becoming too thick?

To prevent the sauce from separating or becoming too thick, be sure to stir it frequently as it cooks, and add a bit of water or cream if necessary. You can also try adding a bit of cornstarch or flour to the sauce to help thicken it.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the fridge or freezer. Simply cook the rigatoni and sauce, then let it cool completely before storing it in an airtight container. Reheat the rigatoni when you're ready to serve it.

How do I reheat the rigatoni without drying it out?

To reheat the rigatoni without drying it out, be sure to add a bit of water or cream to the sauce, and stir it frequently as it heats. You can also try covering the rigatoni with a lid or foil to help retain moisture.

Can I freeze the rigatoni for later use?

Yes, you can freeze the rigatoni for later use. Simply cook the rigatoni and sauce, then let it cool completely before transferring it to a freezer-safe bag or container. Store the rigatoni in the freezer for up to 2 months, then reheat it when you're ready to serve it.

The Full Recipe

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