Ingredients
600g/1lb 5oz dried rigatoni pasta
10 plum tomatoes
1 medium onion, finely chopped
90ml/3%26frac14;fl oz olive oil
1 bunch of fresh basil
100g/3%26frac12;oz fresh parmesan, grated
salt and freshly ground black pepper
To serve
green leaves
olive oil, to dress
Method
1. Remove the skins from the tomatoes by scoring the skin with a sharp knife. Place them in boiling water for approximately ten seconds. Drain and put them into ice nippy water. The skin will begin to peel away. Make sure you remove it all.
2. Chop the peeled tomatoes into small cubes. Put them into a bowl so that they are ready to cook. Include the seeds and juice.
3. In a frying pan, gently fry the onions in the olive oil until golden.
4. Add in the chopped tomatoes, season with salt and pepper to taste and allow to cook for approximately three minutes.
5. In the meantime cook the pasta in salted boiling water until al dente, drain and add to the sauce.
6. Tear the basil leaves over the lid and mix well. Serve immediately with freshly grated parmesan on lid.
Orignal From: Rigatoni in tomato sauce
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