Tomato lovers rejoice! This Grated Tomato Pasta Sauce made with Cassava Kitchen Rigatoni is a great way to use up a bounty of garden fresh heirloom tomatoes. Made with gluten free cassava flour rigatoni, fresh basil and garnished with burrata cheese, it’s an easy, healthy pasta recipe the whole family will enjoy. The best part is, dinner is served in around ten minutes!
The next time you have a craving for pasta but prefer a homemade sauce that is light & fresh, this Grated Tomato Pasta sauce is the easy recipe you need! It’s a vegetarian pasta dish made using simple ingredients like fresh tomatoes, garlic infused extra virgin olive oil, fresh basil and red pepper flakes.
I’m a huge fan of easy to make delicious pasta recipes, so if this grated tomato sauce recipe excites you, you may also enjoy this Easy Lemon Pepper Parmesan Pasta or this classic Cacio e Pepe recipe.
This post is sponsored by Cassava Kitchen and contains Amazon affiliate links.
Why You Will Love This Recipe
- It is good for you. This healthy pasta sauce recipe is made with nutritious, whole food, fresh ingredients, including high fiber, low glycemic cassava flour rigatoni.
- It is delicious. This sauce is the perfect example of how a dish made with simple ingredients can still have a ton of flavor!
- It is unique. This is one of my favorite dishes to make with a friend or while someone watches because the tomato sauce is made in such a fun, easy and unique way!
Grated Tomato Pasta Sauce Ingredients & Tested Substitutions
- Pasta. I prefer to use gluten free pasta, especially this nutritious vegan friendly cassava flour rigatoni from Cassava Kitchen. It is rich & delicious with the perfect bite; unlike many gluten free pastas, Cassava Kitchen’s cassava flour pastas are still firm to the bite without falling apart or getting too mushy when cooked. You can use code PDL15 for 15% off your entire Cassava Kitchen order!
- Tomato. Heirloom tomatoes work best, however you can use other garden fresh tomatoes like San Marzano or Roma. I don’t recommend using cherry tomatoes or canned tomatoes as the method for cooking will change and I do not cover that in this post.
- Extra Virgin Olive Oil. I prefer to use garlic infused olive oil as I have an intolerance to fresh garlic, but you can use your favorite extra virgin olive oil with fresh garlic if you prefer.
- Fresh Basil. Use a handful freshly picked from the garden if you have access to that, otherwise fresh basil from the grocery store is perfectly delicious.
- Grated Cheese. I love using Grana Padano or freshly grated Parmesan cheese. Whatever you do, don’t use the stuff in the green can!
- Spices. All you’ll need is sea salt, black pepper and red pepper flakes.
Expert Tips & Favorite Add Ins
- Cassava Kitchen Rigatoni is fast cooking, which makes this the perfect quick recipe any day of the week. Be sure to follow package instructions and cook until al dente, around 5 minutes or so.
- Toss in some zucchini noodles or spaghetti squash along with the pasta for an extra serving of veggies
- If you want added protein, lean ground turkey, chicken or white beans are great options
- You can add other fresh herbs like parsley or oregano in addition to basil if you prefer for a more robust Italian seasoning
- Double or triple the sauce recipe to make a big batch of tomato sauce you can use all week long. It’s the perfect way to use up ripe, garden fresh tomatoes in the summer.
- You really can’t mess this simple sauce recipe up! As long as you do not overcook the pasta or tomato puree, you can feel free to season it as you please. See the recipe card or steps below for full instructions.
Cassava Kitchen Rigatoni pasta boasts an impressive ability to absorb sauces, ensuring each bite is bursting with flavor. Experience its satisfyingly chewy texture, reminiscent of “regular” pasta, while enjoying its mild taste that complements a variety of culinary creations. Use code PDL15 for 15% off your entire first Cassava Kitchen order!
Grated Tomato Pasta Sauce Step by Step Instructions
- Grate the tomatoes. Using a box grater, grate 2-3 medium tomatoes into a large bowl until only the skins remain. Discard or compost the tomato skins.
2. Cook the pasta. Bring a large pot of salted water to a boil over medium heat. Cook the pasta according to package instructions. Once pasta is cooked to desired doneness, drain but do not rinse.
3. Cook the homemade tomato sauce. In a saucepan over medium-low heat, heat the olive oil. Once the oil is lightly shimmering, add in the grated tomato puree, salt, black pepper and red pepper flakes to taste. Cook for only about 3-5 minutes as you do not want the tomato puree to reduce down too much.
4. Toss in the pasta. After 3-5 minutes, reduce the heat to low and add in the cooked Cassava Kitchen Rigatoni pasta, tossing to fully coat it in the sauce.
5. Garnish & serve. Garnish the warm noodles with freshly grated grana padano or parmesan cheese and fresh basil leaves. Add more fresh cracked black pepper, a little salt and red pepper flakes if desired.
If you’ve been following a gluten free or low fodmap diet for gut health and you’re a pasta lover, you’ll want to check out this helpful guide on easy to digest pastas & pasta recipes.
Grated Tomato Pasta Sauce FAQs
What type of tomatoes are best for grated tomato sauce?
The tomato varietals that work best are Heirloom, San Marzano or Roma tomatoes. This recipe is the perfect way to use up an abundance of garden fresh tomatoes.
Do the tomatoes need to be peeled?
There is no need to peel the skins off of the tomatoes before grating. The skins will naturally separate while grating and you will discard or compost them afterwards.
What should I use to grate the tomatoes?
This recipe calls for the use of a box grater rather than a food processor or immersion blender.
How to store grated tomato pasta sauce
This pasta sauce is best enjoyed fresh, however you can make extra if you prefer as long as you plan to eat it within a few days of making it. Store the sauce in an airtight container in the fridge for up to 5 days.
How to store cassava rigatoni
Again, cassava rigatoni is best enjoyed fresh, but you may store any leftovers in the fridge in an airtight container for up to 2 days for optimum freshness. To reheat, simply microwave or reheat on the stovetop over medium low heat.
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Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Grated Tomato Pasta Sauce with Basil, Burrata & Rigatoni
Ingredients
- 8.8 oz Cassava Kitchen rigatoni 1 package
- 2-3 medium heirloom tomatoes
- 2 tbsp garlic infused olive oil or extra virgin olive oil
- salt, black pepper & crushed red pepper flakes measure to taste
- 1/2 cup fresh basil
- 1/4 cup grana padano or parmesan cheese freshly grated
- 4 oz burrata or ricotta cheese for serving
Instructions
- Grate the tomatoes. Using a box grater, grate 2-3 medium tomatoes into a large bowl until only the skins remain. Discard or compost the tomato skins.
- Cook the pasta. Bring a large pot of salted water to a boil over medium heat. Cook the pasta according to package instructions. Once pasta is cooked to desired doneness, drain but do not rinse.
- Cook the homemade tomato sauce. In a saucepan over medium-low heat, heat the olive oil. Once the oil is lightly shimmering, add in the grated tomato puree, salt, black pepper and red pepper flakes to taste. Cook for only about 3-5 minutes as you do not want the tomato puree to reduce down too much.
- Toss in the pasta. After 3-5 minutes, reduce the heat to low and add in the cooked Cassava Kitchen Rigatoni pasta, tossing to fully coat it in the sauce.
- Garnish & serve. Garnish the warm noodles with freshly grated grana padano or parmesan cheese and fresh basil leaves. Add more fresh cracked black pepper, a little salt and red pepper flakes if desired.
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