3 cups dry rigatoni pasta cook to package instructions.
24 oz fresh cherry tomatoes cut in half
1 large red onion chopped large 1″ bites
2 cloves garlic
10 fresh basil leaves chopped
1 can 15 oz chopped tomatoes no salt added.
8 oz wine white and rose” work best.
10 oz fresh mozzarella cheese cut into small cubes
1 teaspoon Italian herbs
salt to taste.
1/2 teaspoon pepper
1/2 teaspoon red chili flakes
parm to top. Don’t you dare use the stuff in the green can.
3 Tablespoons of Olive oil to cook.
In a 12 inch skillet
Heat to medium
Add olive oil onion cook until soft
Add fresh tomatoes smash in pan with spoon
In large pasta cooker bring water to boil.
Add pasta cook for 9 minutes or package direction to al dente
add can tomatoes
cook for five minutes
cook until thicken
drain pasta add to skillet save 2 tablespoons of pasta water
cook for three minutes
add mozzarella chees squares
Serve with parm and garlic bread. Please no green can cheese.