Mezzi Rigatoni With Tomatoes Scallops And Arugula Food

MEZZI RIGATONI WITH YELLOW TOMATO SAUCE

Mezzi Rigatoni with Yellow Tomato Sauce image

At the height of their season, you'll find tomatoes in all shapes, sizes and colors at the farmers market. Yellow cherry tomatoes, or Sungold if you can find them, make for a delicious, quick-cooking fresh tomato sauce that screams summer, and is bursting with flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
10 ounces mezzi rigatoni
5 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
2 pints yellow or orange cherry tomatoes (such as Sungolds), halved
1/4 teaspoon red pepper flakes
1 cup packed fresh basil, large leaves torn
Freshly grated Pecorino-Romano cheese (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.

Nutrition Facts : Calories 440, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 393 milligrams, Carbohydrate 57 grams, Fiber 4 grams, Protein 11 grams, Sugar 3 grams

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