INGREDIENTS

100 gms Rigatoncini pasta
2 litres salted water
(40 gms salt)
200 gms ripe tomatoes
2 tsp chopped garlic
1 tbsp chopped onion
1 tsp oregano
2 tbsp olive oil
Salt and freshly ground black pepper, to taste

METHOD

Blanch the tomatoes in boiling water for five minutes, peel, de-seed and cut into cubes. In a frying pan, heat the olive oil and fry the oregano, garlic and onion. Add the tomatoes and seasonings and cook for 12 minutes on low heat. Keep the sauce aside. Cook the pasta in salted water for 12 minutes, or until done and strain. Add the pasta to the sauce and toss well for a minute on low heat.

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