Rigatoni Pomodoro

Part 1: Napoli Tomato Sauce

Use this sauce for pizza, Ragu, anything really its delicious.

Yields: About 2 Litres (8 Cups)

Ingredients

• 80 ml (⅓ cup) olive oil

• 1 brown onion, finely diced

• 2 cloves of garlic, crushed

• 3 x 400 g (14 oz) tins of peeled tomatoes (San Marzano are best!)

• 2–3 sprigs of fresh basil leaves

• Sea salt to taste

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large saucepan over medium-low heat. Add the diced onion and crushed garlic, cooking for about 6–8 minutes until they are soft and translucent.

2. Simmer: Add the tomatoes and stir well. Bring the mixture to a slow simmer, then turn the heat down to low. Let it cook for 1 hour, stirring every so often to make sure nothing sticks or burns on the bottom.

3. Infuse: Take the pan off the heat, season with salt, and add the basil sprigs. Let the sauce rest for 15 minutes to let those flavours soak in.

4. The Texture: For the best results, pass the warm sauce through a vegetable mill. If you don't have one, just use a whisk to crush the tomatoes.

   Pro Tip: Avoid the blender! You want a "pleasingly rustic" texture, not a foam.

Part 2: Rigatoni Pomodoro

The main event.

Serves: 2

Ingredients

• 225 g (8 oz) Monty & Sons Short Rigatoni

• 200 ml (7 fl oz) of your Napoli Tomato Sauce (from Part 1)

• 5 tbsp olive oil (plus extra to finish)

• 1 small clove of garlic, finely grated

• 2 tbsp parmesan, finely grated

• 4–5 fresh basil leaves

Instructions

1. Prep the Oil: Warm the olive oil in a pan over medium-low heat. Add the grated garlic and cook gently until softened don't let it colour!

2. Combine: Add your Napoli sauce to the pan and bring it to a slow simmer.

3. Cook Pasta: While the sauce simmers, boil the rigatoni in plenty of salted water until al dente.

4. The Finish: Drain the pasta (saving some of the pasta water!) and add it to the sauce. Toss for 30 seconds until coated. Fold in the parmesan and basil, adding a splash of that pasta water if you need to adjust the consistency.

5. Serve: Ladle into warmed bowls and finish with a fresh drizzle of olive oil.