Balsamic Rigatoni
Recipe Type: Main
Cuisine: Italian
Serves: 1 large serving
An easy pasta recipe perfect for just one on a weeknight with tangy balsamic and pockets of sweet cherry tomatoes and creamy parmesan cheese.
  • 3oz Rigatoni
  • 2 tbsp Olive Oil
  • 1 Garlic Clove, minced
  • 8oz Cherry Tomatoes, halved
  • ⅛ C. Good Balsamic Vinegar
  • ΒΌ C. Parmesan Cheese
  • 3-4 Basil leave, torn
  1. In a pot of boiling water, cook rigatoni about 2 mins shy of the package directions.
  2. Meanwhile, in a large skillet heat up garlic with olive oil on medium heat.
  3. Once the garlic starts to become fragrant, about 2-3 mins, add in the tomatoes and balsamic vinegar.
  4. Saute until the tomatoes have cooked down and the balsamic vinegar has reduced, about 10 mins.
  5. Add in the cooked pasta with a tbsp of the pasta water. Toss to combine.
  6. Turn off the heat and add in parmesan cheese and basil. Season with salt and pepper to taste, and stir to combine.
Recipe by Honest Cooking at