Best 7 Rigatoni With Fresh Tomatoes And Basil Recipes

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Rigatoni with fresh tomatoes and basil is a classic Italian dish that is both flavorful and easy to make. This recipe uses fresh, ripe tomatoes and basil, which are at their peak in the summer months. The tomatoes are cooked in a simple sauce with garlic, olive oil, and herbs, and then tossed with cooked rigatoni pasta. The dish is finished with a sprinkle of grated Parmesan cheese and fresh basil.

Here are our top 7 tried and tested recipes!

RIGATONI WITH FRESH TOMATOES AND BASIL



Rigatoni With Fresh Tomatoes and Basil image

I saw this once on Everyday Italian with Giada De Laurentiis. I can't find it on food.com but this is how I make it (from memory) and it's delicious so I'm assuming it's almost the same! I change my ingredient amounts every time depending on my mood, so it's all just an estimation.

Provided by mosma

Categories     Kosher

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb mostaccioli pasta, cooked (or any pasta)
1/4 cup oil
3 -4 garlic cloves
2 large tomatoes, chopped
1/4 cup fresh basil
salt (to taste)
black pepper (to taste)
1/2 lb mozzarella cheese, cut into small cubes

Steps:

  • Heat oil in large skillet.
  • Add garlic and fry until sizzling.
  • Add tomatoes and basil and saute until tomatoes are tender. (about 5 minutes).
  • Stir in salt and pepper.
  • Add cheese cubes, stir quickly, and pour over pasta. (Cubes should be slightly melted but still retaining their shape).
  • Serve and enjoy!

RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA



Rigatoni with Roasted Cherry Tomatoes and Burrata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 pints cherry and/or grape tomatoes, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
12 ounces mezzi rigatoni pasta
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
1 8-ounce ball burrata cheese, cut into 4 pieces
1/2 cup torn fresh basil

Steps:

  • Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
  • Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
  • Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.

CREAMY RIGATONI FLORENTINE



Creamy Rigatoni Florentine image

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Provided by Colleen

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
¼ cup sliced fresh mushrooms, or more to taste
3 cloves garlic, chopped
1 (26 ounce) jar spaghetti sauce
1 pint half-and-half
1 teaspoon Italian seasoning, or to taste
1 (10 ounce) package fresh spinach, chopped
1 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese, or more to taste
8 leaves fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
  • Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
  • Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g

RIGATONI AND TOMATOES



Rigatoni and Tomatoes image

Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 6

Number Of Ingredients 11

3 medium tomatoes, chopped (2 1/4 cups)
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons capers, drained
3 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, finely chopped
3 cups uncooked rigatoni
1/4 cup grated Parmesan or Romano cheese

Steps:

  • Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

CREAMY BASIL SAUCE FOR RIGATONI



Creamy Basil Sauce For Rigatoni image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

6 ounces rigatoni or other spiral pasta
1 large clove garlic, peeled
3/4 cup low-fat cottage cheese
1 ounce Gorgonzola
1 1/4 cups lightly packed fresh basil leaves
5 ounces ripe tomato, cut in large chunks
Freshly ground black pepper to taste
2 tablespons pine nuts (optional)

Steps:

  • Bring 3 quarts of water to boil and cook rigatoni according to package directions.
  • Meanwhile, chop garlic in food processor. Add cottage cheese, Gorgonzola and basil, and process until smooth. Add tomato and process into tiny chunks. Stir in pepper and, if you like, the pine nuts.
  • Drain rigatoni, stir into sauce and serve.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 3 grams, Carbohydrate 72 grams, Fat 8 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 8 grams, TransFat 0 grams

RIGATONI WITH TOMATOES AND MOZZARELLA



Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  • In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  • Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

RIGATONI WITH TOMATO, BASIL, AND MUSHROOM SAUCE



Rigatoni with Tomato, Basil, and Mushroom Sauce image

Categories     Mushroom     Pasta     Tomato     Appetizer     Sauté     Vegetarian     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 16

4 tablespoons olive oil
1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced
3 garlic cloves, minced
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
4 ounces oyster mushrooms, thinly sliced
4 baby portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced
4 ounces button mushrooms, thinly sliced
3/4 cup chopped onion
1 28-ounce can diced tomatoes in juice
1/2 cup dry white wine
1/2 cup chopped fresh basil
12 ounces rigatoni
3/4 cup vegetable stock or canned vegetable broth
1/4 cup grated Parmesan cheese
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
Additional grated Parmesan cheese

Steps:

  • Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
  • Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)
  • Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

Tips:

  • Use ripe, in-season tomatoes. This will give your sauce the best flavor.
  • Don't overcrowd the pan when cooking the tomatoes. This will prevent them from steaming instead of roasting.
  • Season the sauce to taste. Add salt, pepper, and other herbs and spices as desired.
  • Garnish the pasta with fresh basil before serving. This will add a pop of color and flavor.

Conclusion:

Rigatoni with Fresh Tomatoes and Basil is a simple but delicious pasta dish that is perfect for a weeknight meal. The roasted tomatoes give the sauce a rich flavor, and the fresh basil adds a refreshing touch. This dish is sure to please everyone at the table.

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