This is an extremely simple pasta recipe that originated in Eritrea. Rigatoni is preferred by most Eritreans, but you can use whatever pasta you prefer. It is especially delicious when served with garlic bread and a simple lettuce salad.
- 1 medium tomato.
- 1 teaspoon dried basil.
- 1 tablespoon olive oil.
- 1 pinch salt.
- 1 (8 ounce) package dry pasta.
- 1 clove garlic.
Fill a large pot with lightly salted water and bring to boil over high heat. Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, for 10 minutes. Drain well in a sieve, and then return the pasta to the pot.
Crudely slice the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside. Pour the tomato mixture over the pasta and toss to mix.