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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a pan. Add basil stalks, garlic, and onion. Sauté until fragrant and lightly golden.
Add cherry tomatoes, Roma tomatoes, and canned tomatoes. Season with salt and black pepper. Cook until softened.
Remove the basil stalks and blend the sauce until smooth. Return to the pan.
Add butter and stir until melted.
Cook rigatoni until al dente, then toss it in the sauce.
Add grated Parmesan and a splash of pasta water. Toss until glossy and silky.
Finish with fresh basil and extra Parmesan. Serve immediately.
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Use 2–3 tbsp grated Parmesan to taste.
Can I use a different type of pasta?
Yes, you can use any pasta you prefer, but rigatoni holds the sauce well.
Can I make this dish vegetarian?
Yes, ensure the Parmesan is vegetarian or substitute with a vegetarian cheese.
How can I make the sauce smoother?
Blend the sauce thoroughly and add a bit more pasta water if needed.
What can I use instead of basil?
You can substitute basil with parsley or oregano for a different flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove.
