This recipe combines sun-dried tomato, cipollini onion and basil in a pasta that’s light, simple, and flavourful.
Remove Vegano Marinara Sauce, Vegano Sicilian Veggies, rigatoni pasta, beefsteak tomato, balsamic reduction, and basil from the bag to prepare for cooking.
Fill a medium-large pot halfway with water. Add a pinch of salt, cover pot and heat on high until water comes to a boil. Add the Rigatoni Pasta and cook for 8-10 minutes.
In a large pan over medium heat add the Vegano Sicilian Veggies and cook for 5 minutes.
While the Vegano Sicilian Veggies are cooking, strain the pasta over the sink and add the strained noodles into the hot pan with the Vegano Sicilian Veggies. Reserve ½ cup of the pasta water and add it into the pan with the pasta.
Add all of Vegano Marinara Sauce and continue to cook for 5 - 8 minutes tossing and stirring gently. Make sure to coat all of the pasta with the sauce and reduce the sauce until it completely clings to the pasta. PLEASE NOTE: We do not add salt to our recipes. Please season with salt and pepper to your taste.
Slice the tomato into thin slices and set aside for plating.
In two bowls, divide the Sicilian Tomato Rigatoni pasta evenly and add the tomato slices on top. Drizzle the balsamic reduction over the pasta and garnish with the fresh basil and enjoy!