Sunday Rigatoni

Name: Sunday Rigatoni
Total time: 2 h 30 min
Yield: Serves 6
Ingredients: 1/4 cup extra-virgin olive oil; 1 large yellow onion, finely diced; 8 cloves garlic, thinly sliced; 1/4 cup tomato paste; 2 cans whole peeled San Marzano tomatoes (28 oz each); 1 cup water; 1 sprig fresh rosemary; 4 sprigs fresh thyme; 1 small handful basil leaves (plus more to serve); 1 small dried chili (optional); 1 lb rigatoni; to taste sea salt and black pepper; to finish parmesan, finely grated

Serves 6
2 hr 30 min

A slow afternoon of garlic, tomato, and good olive oil. The pot you make when you have the time.

Ingredients

1/4 cupextra-virgin olive oil
1 largeyellow onion, finely diced
8 clovesgarlic, thinly sliced
1/4 cuptomato paste
2 canswhole peeled San Marzano tomatoes 28 oz each
1 cupwater
1 sprigfresh rosemary
4 sprigsfresh thyme
1 small handfulbasil leaves plus more to serve
1 smalldried chili optional
1 lbrigatoni
to tastesea salt and black pepper
to finishparmesan, finely grated

Steps

01
Warm olive oil in a heavy pot over medium-low.
02
Cook onion slowly with salt until soft, sweet, and translucent.
03
Add garlic. Cook gently for two minutes.
04
Stir in tomato paste. Cook until darkened and caramelized at the edges.
05
Add tomatoes (crushed by hand), water, herbs, and chili. Simmer low and long.
06
Cook rigatoni. Toss in the sauce. Finish with basil and parmesan.

By JORDAN HESS