Equipment
Ingredients
Garlic Braise
- 40 garlic, peeled, whole
- 60 ml extra virgin olive oil
Marinara & Pasta
- 800 g canned crushed tomatoes
- 400 g rigatoni
- 15 g fresh basil, torn
Seasonings
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Place the Dutch oven over low heat. Add the extra virgin olive oil and the peeled whole garlic cloves. Cook gently, stirring occasionally, until the garlic becomes deeply golden brown and soft enough to pierce with a fork.
Carefully pour the canned crushed tomatoes into the Dutch oven with the braised garlic and oil. Season with kosher salt and black pepper to taste. Bring the mixture to a gentle simmer, then partially cover the pot.
While the sauce simmers, bring the large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to the package directions until al dente.
Reserve a half cup of the starchy pasta cooking water, then drain the rigatoni using the colander. Transfer the drained pasta directly into the Dutch oven with the simmering marinara sauce.
Add the torn fresh basil to the pot. Toss the pasta vigorously to coat it completely in the sauce, using splashes of the reserved pasta water to loosen the mixture if it seems too thick. Serve immediately.
Chef's Notes
- Purchasing high-quality pre-peeled garlic from the produce section transforms this from a labor-intensive project into a fast, weeknight-friendly meal.
- If you prefer a smoother sauce with a more intense baseline garlic flavor, use the back of a wooden spoon to smash half of the soft, braised cloves into the oil before adding the tomatoes. Leave the rest whole for delicious, mellow garlic bursts.
- Emulsifying starchy pasta water into the final dish is crucial. The starches bind the olive oil and tomato juices together, ensuring the sauce grips the wide tubes of the rigatoni perfectly.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze the marinara sauce separately. Cook fresh pasta when ready to serve.
Reheating: Warm gently on the stovetop over low heat, adding a splash of water to loosen the sauce if needed.
