Slow-Simmered Tomato and Basil Rigatoni

Method

Make it happen

1. 01

   Cook the onion in olive oil for 5 minutes until soft, then add garlic and oregano for 30 seconds.

2. 02

   Stir in chopped tomatoes, tomato purée and 100 ml water; simmer uncovered for 18 minutes, stirring occasionally.

3. 03

   Cook rigatoni in salted boiling water until al dente, reserving a mug of pasta water before draining.

4. 04

   Toss rigatoni with the sauce, torn basil and a splash of pasta water until coated; check seasoning and serve.