A simple tomato sauce flavored with fresh herbs, red wine and yellow-squash. Muir Glenn Fire Roasted Diced Tomatoes add a nice flavor to the dish while the shape of the Pipe Rigate, which looks like a more tubular shell pasta, grips the savory sauce. Tip on the Wine: make sure it's a wine you don't mind drinking -- just because you're cooking with it, doesn't mean you shouldn't go for quality.
Pipe Rigate with Tomatoes and Fresh Herbs
1 lb pipe rigate
1/3 cup extra virgin olive oil
2 garlic cloves, thinly sliced
1/2 medium sweet onion, diced
1 can diced tomatoes (28-oz. or 2 14.5 oz)
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 cup red wine
1 yellow squash, chopped
salt and pepper, to taste
fresh grated parmigiano reggiano cheese
Cook pasta according to package directions.
Meanwhile, heat olive oil in large skillet. Add the garlic and onions and heat for 2 minutes. Add the tomatoes, herbs, wine and squash and cook for another 10 minutes. Add salt and pepper and 1/2 cup of the pasta water. Drain pasta and add to skillet. Stir well to coat pasta and cook for a few minutes (2-4) to let sauce thicken. Serve with parmigiano reggiano.
Serves 8
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