Rigatoni with Tomato and Basil

Place tomatoes in a medium sized bowl. Using your hands, crush the tomatoes until none are whole. It is okay to leave larger chunks.

Heat first measure of olive oil over a medium flame in heavy bottomed saucepan with high sides (you want the high sides so the scalding tomato juices to not splatter everywhere while reducing down).

Mince garlic and add to oil. Stir frequently for 2-3 minutes until lightly browned. Mince the whole dried chili pepper and add to the garlic. Stir for another 30 seconds.

Add tomatoes and salt. Bring to a simmer. Let bubble over medium heat stirring often to prevent the tomatoes from burning.

After about 30 minutes the tomatoes should have cooked down into a thick mass, with no watery excess. Reserve 1 cup of the tomato sauce. The remainder can be placed in the refrigerator and stored for another use.

While sauce is cooking, bring a large pot of salted water to a boil. About 10 minutes before sauce is done, add rigatoni to the boiling water. Cook for about 8-10 minutes until al dente.

Heat remaining olive oil in a large saute pan over medium heat. Using a slotted spoon, transfer pasta directly from cooking water to the saute pan. If not much pasta water came with the transfer, add a couple of tablespoons from the pot.

Stir in the 1 cup of reserved tomato sauce. Toss for a couple of minutes until the sauce is evenly distributed and clinging to the pasta, liquid evaporating.

Turn off heat and stir in torn basil and grated Pecorino.