Rigatoni with heirloom tomatoes, breadcrumbs and Parmesan cheese is exactly what it sounds like. A simple, pasta-focused dish that comes together by digging deep into your refrigerator in hopes you can somehow pull a miracle dinner together when you don’t want to go to the grocery story on Sunday night. Your wife is pregnant, hungry and yeah…don’t screw this one up, buddy.
Kidding…but not really.
This particular recipe isn’t entirely random—I did have some recent inspiration from a night out in Providence, RI. Patty had a noteworthy dinner that was so simple, yet SO good. Pasta with fresh sauteed tomatoes, breadcrumbs, fresh basil, and parmesan cheese. The parmesan cheese and breadcrumbs set this dish off and delivers the texture you absolutely need in a simple pasta dish with minimal ingredients. For me, it helps disguise the fact that there’s no protein (far from a vegetarian over here).
So on this desperate Sunday evening, I took to the fridge and spun up my own simple variation of Patty’s Providence dinner. Now, this ‘wing it’ approach doesn’t always turn out pretty (wild right?), however I think I really nailed this one. Then again, it’s hard to screw up a pasta dish with tomatoes sauteed in garlic and olive oil, tossed with crispy breadcrumbs, grated parmesan cheese, and fresh basil. Those ingredients speak for themselves and do all the heavy lifting.
And BOOM, your desperate dinner just turned into a delicious masterpiece in 25 minutes. Just to note, this pasta recipe is on the dryer side. Incredibly flavorful, but not your traditional red sauce based pasta. That said, I don’t think you’ll be one bit disappointed.Print
- 1 pound rigatoni or garganelli pasta
- 1 cup, finely shredded Parmesan cheese
- 1 –2 cups chopped heirloom tomatoes
- 1/2 cup fresh chopped basil
- 3/4 cup white wine
- 1/2 cup Italian breadcrumbs
- 1/2 yellow onion, minced
- 2–3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Bring a large pot of water to a boil. Add pasta with a pinch of salt and cook al dente.
- Meanwhile, on medium heat, add butter and olive oil to a dutch oven or large skillet. When butter has melted, add and saute garlic for 1 minute.
- Add chopped onions and white wine and simmer for 2 minutes. Add tomatoes and fresh basil, cooking for 3-4 minutes, until tomatoes soften.
- Strain the rigatoni and transfer to the skillet with the garlicky tomatoes. Fold until full coated in the sauce.
- Stir in the Parmesan cheese and breadcrumbs and serve immediately. Top with additional fresh basil, and Parmesan cheese if desired. Garnish with crushed red pepper flakes for extra kick.