Rigatoni Alla Valentino


by gmt


Posted on February 14, 2011 at 7:59 AM


1 pound for Rigatoni Pasta              
2 garlic cloves chopped
2 basil leaves chopped
2 tablespoons of extra virgin olive oil (EVOO)
½ cup of chicken broth
4 roma tomatoes chopped
2 tablespoons of parmigiano reggiano
½ cup of yellow onion chopped
Salt and pepper to taste
Directions: Cook pasta for 10 minutes in boiling water – coat pan with EVOO and sauté garlic, add onion and fresh tomato – cook for 5 minutes with chicken broth, salt & pepper and basil; toss in pasta and top with Parmigiano reggiano.