I’m obsessed with this super easy, fresh pasta dish! I’ve adapted my recipe from Tasting Table by using Lagana Food’s fresh pasta instead of making my own homemade version. I LOVE artisan Lagana Pasta because it has like 3 ingredients, it’s made by the amazing Chef Ethan Stowell, it’s bronze cut so it holds more sauce, it has that perfect fresh made pasta texture that you don’t get from dry, box pasta, and I can find it at my local DeLaurenti or Whole Foods.
INGREDIENTS
- 1 pound of Lagana Rigatoni Pasta (or homemade pasta, or in a pinch dry pasta)
- ¼ cup extra-virgin olive oil
- 2-3 cloves garlic, very thinly sliced
- 1 – 2 pint cherry tomatoes, halved
- Salt and freshly ground black pepper
- 18 fresh basil leaves, cut into ⅓-inch thick slices
- About 1 ¼ cup finely grated Parmesan, plus more for garnish (I used Beecher’s Vella Creamery Dry Jack from Sonoma)
STEP 1
Bring a large pot of salted water to a boil. It should taste salty like the ocean. Add the pasta to the boiling salted water and cook until al dente, about 4-5 minutes.
STEP 2
Prepare the sauce: Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté, without coloring, until just fragrant, about 30 seconds.
STEP 3
Immediately add the tomatoes; season generously with salt and pepper and sauté to extract some of the juices and soften the tomatoes. Remove from the heat until the pasta is cooked.
STEP 4
Pull the pasta from the pot and drop it directly into the sauce. Set the sauce over medium heat and add a little pasta cooking liquid to loosen it.
STEP 5
Stir in the basil, Parmesan and more pasta cooking liquid to create a saucy consistency. Serve with more grated Parmesan.
