Serves: 4

Ingredients:

Directions:

In a large and deep cooking skillet with a lid, over medium heat, combine the chopped tomatoes, tomato sauce, water, and basil pesto. Season with salt
and pepper. Bring to a simmer, stirring occasionally until thickened, about 15 minutes.

While the sauce is simmering, cook the rigatoni in boiling water according to package instructions to al dente. Drain, reserving about 1 cup of cooking
water in case you need it later for the sauce.

Add the cooked pasta to the simmering sauce. Stir to make sure pasta is well coated with the sauce. If needed, add just a little bit of the pasta cooking
water.

To serve, garnish with quality grated Parmesan cheese, toasted pine nuts, fresh basil, and a pinch of crushed red pepper.