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Entree
Italian
4 servings
5 minutes
40 minutes
3/4 cup extra virgin olive oil
2 cloves organic garlic, thinly sliced
1 red onion, cut into thin half-moon slices
Sea salt to taste
40 basil leaves, left whole
1 pound dried Rigatoni
Bring a large pot of water to a boil.
Place oil, garlic, and onions in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a generous pinch of sea salt and sauté for 2 minutes. Add the basil leaves, season to taste with the sea salt, and sauté for 10-15 minutes more.
When the water boils add a pinch of sea salt and the rigatoni. Cook al dente, then drain well but do not rinse. Add the pasta to the skillet and toss to coat with the basil. Transfer to a serving platter and serve immediately.
