Creamy Tomato Garlic Rigatoni

Ingredients

• 1 lb rigatoni pasta (cooked until al dente)
• 8 garlic (cloves, minced)
• 2 cup cherry tomatoes (juicy and sweet)
• 2 tbsp olive oil (for sautéing)
• 0.25 cup white wine (for deglazing)
• 1 tsp sugar (to balance acidity)
• 0.5 cup heavy cream
• 2 tbsp fresh parsley (freshly chopped)
• salt and pepper (to taste)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the 8 cloves of minced garlic and sauté until fragrant, being careful not to burn them.

3. 3

   Add the cherry tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to burst and release their juices, creating a fresh sauce base.

4. 4

   Deglaze the bottom of the pan by pouring in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom.

5. 5

   Stir in a small amount of sugar to balance the natural acidity of the tomatoes. Season with salt and pepper to taste.

6. 6

   Pour in the heavy cream and add the freshly chopped parsley. Stir to combine.

7. 7

   Let the sauce simmer over low-medium heat until it begins to thicken slightly.

8. 8

   Drain the al dente rigatoni and add it directly into the skillet with the sauce. Toss well to ensure every piece of pasta is thoroughly coated in the creamy tomato garlic sauce.

9. 9

   Serve immediately, garnished with extra parsley if desired.

Notes

The author emphasizes using fresh cherry tomatoes during tomato season for the best flavor. The sugar is a critical step to cut through the acidity of the fresh tomatoes.

Nutrition per serving

• main
• pasta
• vegetarian
• creamy
• dinner
• easy
• 30-minute meal
• garlic-heavy