Preparation

In a pan with plenty of water seasoned with salt and pepper, cook the dough for seven minutes or until al dente; drain it and set it aside.

Chop the onion and garlic cloves and, in a saucepan, slowly sauté them in olive oil.

Add the tomato cut into small pieces, let it cook a little and season with salt, pepper, basil and parsley, both chopped.

Drizzle with wine and cook for another five minutes.

Add the pasta, wrap and serve decorated with the basil.

Enjoy your food!

Ingredients

  • 300 g of rigatoni pasta
  • 1 small onion
  • 3 cloves of garlic
  • 2 c. (soup) of olive oil
  • 180 g of peeled tomatoes
  • 1 sprig of basil
  • 1 sprig of parsley
  • 1 dl of White Wine
  • 1 sprig of basil
  • salt q.s.
  • pepper q.s.