Rigatoni with Chunky Tomato Sauce, Mozzarella & Olives
Ingredients:
12 oz (340 g) rigatoni pasta
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes
2 fresh tomatoes, chopped
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tsp dried oregano
½ cup black olives, pitted and sliced
1 cup fresh mozzarella, torn or cubed
2 tbsp fresh parsley, chopped
Grated Parmesan for garnish (optional)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and set aside, reserving ½ cup of pasta water.
Make the sauce:
In a large skillet, heat olive oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.
Add tomatoes:
Stir in the crushed tomatoes and fresh chopped tomatoes. Season with salt, pepper, and oregano. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
Combine:
Stir in the black olives and cooked rigatoni. Toss gently to coat, adding a splash of reserved pasta water if the sauce is too thick.
Add cheese:
Turn off the heat and fold in the mozzarella chunks. Let them melt slightly into the warm pasta, creating creamy pockets.
Finish and serve:
Sprinkle with chopped parsley and grated Parmesan if desired. Serve hot with crusty bread or a side salad.
Would you like a version with meat or a spicy variation?