Rigatoni with Blistered Tomatoes and Basil


I almost feel guilty sharing this recipe.

On the one hand, it is insanely yummy. I think I’ve eaten it at least once a week for the past month. On the other hand, it is shamefully easy to make. I can barely call it a recipe, it’s that simple.

But then, I remembered what this blog is all about. Insanely easy, affordable, and delicious vegan food. This recipe happily checks off all those boxes! And you’re going to fall in love with it, I promise.

This recipe comes together in about ten minutes. Normally, I prefer my tomatoes as a sauce that I can drown my pasta in. I tend to find pasta with only pieces of tomato as rather dry and boring. However, I discovered that blistering the cherry tomatoes brings all the juices to the surface, so that each little guy becomes a sauce bomb. Seriously, it’s so good.

This dish is light and refreshing, the perfect thing for cleansing your palette before all of the heavy dinners coming your way this holiday season. However, if you tend to eat three servings of pasta at once (like me), then it becomes less light. But hey, you do you.

Rigatoni with Blistered Tomatoes and Basil

You’ll need:

  • One package of rigatoni
  • 1 1/2 cups cherry tomatoes
  • One bunch fresh basil
  • Olive oil
  • 1 teaspoon chopped garlic

1. Boil your rigatoni.
2. In a separate skillet, toss the cherry tomatoes with a little olive oil, salt, and pepper. Cover and let saute until the tomatoes are soft and the skin is blistered. Remove from heat and sprinkle with the chopped garlic.
3. Chop the basil.
4. In a bowl, top the rigatoni with tomatoes and basil. Drizzle with a little more olive oil and some salt and pepper.

Seriously, that’s it. And it is so, so good. It might be my new favorite way to eat pasta, and I hope it becomes yours, too.

Happy November, everyone!


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