What is pomodoro rigatoni?

Rigatoni pomodoro is a classic Italian pasta dish featuring tube-shaped rigatoni pasta tossed in a simple tomato-based sauce made with garlic, olive oil, tomatoes, and fresh basil. It's the kind of dish that looks fancy but is actually surprisingly simple – which is probably why it's survived as a staple of Italian cuisine for generations.

What is pomodoro sauce made of?

Pomodoro sauce is made from just a few high-quality ingredients: good olive oil, garlic, ripe tomatoes (preferably San Marzano), salt, and fresh basil. That's it. No cream, no complicated reductions, no ingredients you can't pronounce. The magic is in the simplicity and the quality of each component.

What is the meaning of pomodoro sauce?

The word "pomodoro" literally translates to "golden apple" in Italian – that's what tomatoes were called when they first arrived in Italy from the Americas in the 16th century. Pomodoro sauce represents the foundation of Italian cooking: taking a few perfect ingredients and letting them shine without overcomplicating things.

What is the difference between pomodoro and marinara?

This is where things get a bit... controversial. Pomodoro sauce is typically chunkier and often includes fresh basil, while marinara is usually smoother and might include oregano and other herbs. Pomodoro is more of a "rustic" approach, while marinara is often more refined. (But honestly? The lines blur depending on who's cooking and what region of Italy they're from.)

Is pasta pomodoro healthy?

Rigatoni pomodoro can definitely be part of a healthy diet! Tomatoes are packed with lycopene and vitamins, olive oil provides healthy fats, and pasta gives you energy. The key is portion control and using quality ingredients. It's certainly healthier than most takeout options – trust me, I've done the research (and by research, I mean I've ordered way too much delivery).

Why do Italians call it pomodoro?

As I mentioned earlier, "pomodoro" means "golden apple" because early tomatoes were yellow and reminded people of apples. The name stuck even as red varieties became more common. It's one of those linguistic quirks that makes food history fascinating – like how we still say "dial" a phone number even though most of us have never seen a rotary phone.

Perfect Rigatoni Pomodoro: Easy 30-Min Italian Magic

Description

Authentic Italian rigatoni pomodoro featuring tube pasta in a simple yet flavorful tomato sauce with garlic, fresh basil, and Parmesan cheese. This recipe delivers restaurant-quality results using just a few high-quality ingredients.

Ingredients

1 lb rigatoni pasta

1 (28 oz) can San Marzano tomatoes, crushed

1/4 cup extra virgin olive oil

4 garlic cloves, minced

1/2 cup fresh basil leaves

1 cup freshly grated Parmesan cheese

1/4 tsp red pepper flakes (optional)

Salt and black pepper to taste

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Instructions

Bring large pot of salted water to boil
Heat olive oil in large skillet over medium heat
Add garlic, cook 30 seconds until fragrant
Add crushed tomatoes, season with salt, pepper, red pepper flakes
Simmer 15-20 minutes until sauce thickens
Cook rigatoni 1 minute less than package directions
Reserve 1 cup pasta water, drain rigatoni
Add pasta to sauce, toss with pasta water until well coated
Remove from heat, add basil and Parmesan
Serve immediately

Notes

Use San Marzano tomatoes for best flavor
Don’t skip reserving pasta water – it helps bind the sauce
Fresh basil added at the end prevents wilting
Freshly grated Parmesan melts better than pre-grated

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Mediterranean Dinner Recipes
Method: Stovetop
Cuisine: Mediterranean/Italian

Nutrition

Serving Size: 1 cup
Calories: 445 Cal
Sugar: 8g
Sodium: 320mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 4g
Protein: 16g
Cholesterol: 8mg