Rigatoni with tomato sauce

Rigatoni with Tomato Sauce

When I need something quick and don't want to complicate things in the kitchen, rigatoni with tomato sauce always comes to mind. Even though I only use a few ingredients, I still have to pay attention to the timing, especially to avoid the pasta getting too soft or the sauce reducing too much. This recipe is often a lifesaver in the evening when I cook with what I have on hand.

Quick Info

Total time: approx. 25-30 minutes
Preparation time: 5-7 minutes
Cooking time: 20 minutes
Servings: 2-3
Difficulty: easy
Recipe type: quick dinner, vegetarian pasta

Ingredients

300 g rigatoni pasta
1 onion
1 clove of garlic
200 ml tomato juice
50 g pitted black olives
sugar, to taste
salt
pepper

Preparation Method

1. Bring a large pot of water to a boil. When it starts boiling, add salt and rigatoni. Cook according to the package instructions, usually 11 minutes, until al dente.
2. While the pasta cooks, chop the onion finely. Sauté the onion in a pan with a little oil over medium heat until it softens, it shouldn't be browned.
3. Add the crushed garlic over the onion, let it cook for a few seconds, then add the tomato juice. Lower the heat and let the sauce reduce to your desired consistency. Stir occasionally to prevent sticking.
4. Slice the olives and add them to the sauce. Add a little sugar to balance the acidity of the tomatoes. Adjust salt and pepper to taste.
5. When the pasta is ready, drain it well. Add it to the pan with the sauce and gently mix to coat well with the tomato sauce.
6. Serve the pasta immediately while hot.

Why I Make This Recipe Often

It's one of the simplest pasta combinations I can quickly prepare with basic ingredients. It works perfectly when I don't feel like cooking or when I'm short on time. The olives add extra flavor, and the sauce clings well to the rigatoni. The portions are suitable for two hungry people or three if you have something else on the side.

Tips and Variations

Tips

Don't let the sauce reduce too much, otherwise the pasta will come out too dry.
If the tomato juice is very acidic, add more sugar, but just enough to balance the taste.
Pitted olives are essential for speed, but don't add them too early to the sauce.

Substitutions

You can also use another type of short pasta if you don't have rigatoni (penne, fusilli).
White or red onion works just as well.
Instead of tomato juice, you can use crushed tomatoes if you have canned ones.

Variations

If you want more substance, you can add sliced mushrooms, briefly sautéed before the sauce.
For a different flavor, you can add a little oregano or basil towards the end.
If you have green olives and prefer them, you can use them instead of black ones.

Serving Ideas

Rigatoni with tomato sauce can be served plain, but you can sprinkle a little parmesan or a drizzle of olive oil at the end.
They are good with a simple green salad, especially if you want a light meal.

Frequently Asked Questions

Can I use another type of pasta besides rigatoni?
Yes, any short pasta works, just make sure not to overcook it and drain it well.

Is sugar necessary in the sauce?
Sugar is not mandatory, but it helps if the tomato juice is more acidic. You can add half a teaspoon and adjust to taste.

Can the olives be omitted?
Yes, the recipe works without olives, but they add extra flavor. If you don't have them or don't like them, just leave them out.

What can I do if the sauce is too thick?
If it has thickened too much, add a few tablespoons of the water in which the pasta boiled to achieve the desired texture.

Can I add other vegetables?
Yes, but keep the quantities small, otherwise, they will overpower the flavor of the tomato sauce.

Nutritional Values

Estimate for one serving (out of 3):

Approx. 350-400 kcal
Protein: 10-12 g
Fat: 5-6 g (mainly from olives and oil)
Carbohydrates: 70-75 g
The sauce is low in fat, and the fiber comes from the pasta and onion. Values are approximate and can vary depending on the type of pasta and the amount of oil used for sautéing.

Storage and Reheating

Pasta with tomato sauce can be stored in the fridge in a closed container for up to 2 days. When reheating, a little water or additional sauce is needed, as the pasta absorbs liquid and becomes drier. Generally, I prefer them fresh, but for the next day, they are okay reheated on low heat or in the microwave with a little care. If left too long, the texture of the pasta changes and they don't taste the same.