Rigatoni with No-Cook Tomato Sauce
Ready in 25 minutes
Serves 4 people
Adapted recipe from The Food Network
12 ounces rigatoni pasta
1 pound Floating Gardens cocktail tomatoes
1/4 cup extra-virgin olive oil
1 small clove garlic,grated
4 Floating Gardens cocktail tomatoes, chopped
1 cup torn fresh basil
Optional: Pine View Farms meatballs, cooked
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
- Option: If you're adding meatballs to the recipe, heat oven to 375F. Place meatballs on baking sheet and bake for 15-20 minutes till done. Set aside.
- Meanwhile, grate the tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the chopped tomatoes, basil, meatballs (if using) and the pasta; toss to combine.