The classic Red Sauce Wholewheat Rigatoni with Cheese and Basil by Donna Pastaia is a delicious example of a dish that balances rich pleasure with healthy options. In this dish, whole-wheat pasta is combined with a traditional red sauce's warming flavours. For any occasion or celebration with your close friends and loved ones, this dish is appropriate for children as well as adults.
- 250g Donna Pastaia Little Wholewheat Rigatoni
- 2 cups tomato paste or crushed tomatoes
- 3 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, torn, for garnish
- 1/2 cup mozzarella cheese, shredded
- Cook the Little Wholewheat Rigatoni: In a large pot of salted boiling water, cook the Little Wholewheat Rigatoni according to the package instructions until they are al dente. Drain the pasta and set it aside.
- Prepare the Red Sauce: In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and slightly golden.
- Add Tomato Passata and Herbs: Pour in the tomato passata or crushed tomatoes into the saucepan with the garlic. Stir in the dried oregano and dried basil. Season with salt and black pepper to taste. Allow the sauce to simmer gently for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Combine Pasta and Sauce: Add the cooked Little Wholewheat Rigatoni to the red sauce. Toss the pasta gently to coat it in the rich, flavorful tomato sauce.
- Add Cheese: Sprinkle the grated Parmesan cheese over the pasta and sauce. Toss again to incorporate the cheese into the dish, creating a creamy texture and enhancing the flavors.
- Serve and Garnish: Divide the Little Wholewheat Rigatoni in Red Sauce among serving plates. Sprinkle shredded mozzarella cheese over each portion, allowing the warmth of the pasta to melt the cheese slightly. Top with torn fresh basil leaves for a burst of aromatic freshness.