Rigatoni with Tomatoes, Ricotta Salata and Basil
The quantity of tomatoes is quite considerable here, but when cooked slowly they reduce to give a rich, intense flavour that is perfect with the salty ricotta salata cheese.
|3 tbsp||olive oil|
|1||garlic clove, finely sliced|
|2 x 400g cans||of chopped tomatoes|
|100g||ricotta salata cheese|
|Sea salt and freshly ground black pepper|
|Good olive oil, to serve|
Heat the olive oil in a large frying pan, add the garlic and cook gently for 2 minutes, until softened. Add the tomatoes and cook over a medium heat for 30 minutes, until reduced and thickened. Rip up the basil and stir it in. Season with salt and pepper.
Cook the rigatoni in a large pan of boiling salted water until al dente, then drain. Add to the tomato sauce, toss well and cook over a low heat for 2 minutes. Finish with some good olive oil and generous gratings of ricotta salata.