Rigatoni al Pomodoro e Parmigiano

Ingredients

• 200g rigatoni pasta

• 200ml tomato sauce

• 2 tbsp olive oil

• 2 garlic cloves, minced

• Grated Parmesan cheese, to taste

• Fresh basil leaves, for garnish

• Salt, black tea powder and black pepper, to taste

• Sides: sautéed spinach, Italian bread

Instructions

1. Cook the rigatoni in a pot of salted boiling water until al dente. Drain and set aside.

2. Heat olive oil in a skillet over low heat. Sauté the minced garlic until fragrant, then add the tomato sauce and simmer for 3–5 minutes.

3. Add the rigatoni to the pan, season with salt, black tea powder and black pepper, and toss until evenly coated.

4. Transfer to a serving plate, generously sprinkle with Parmesan cheese, and garnish with fresh basil leaves.

5. Serve with sautéed spinach and warm Italian bread for a complete meal.