Heirloom Wheat Rigatoni with Simple Pomodoro and Fresh Herbs Sauce

Ingredients:
16oz Pastificio Boulder Heirloom Wheat Rigatoni
1/2 cup Extra Virgin Olive Oil
2 cloves of garlic (minced)
1 medium onion (small dice)
1 can (28oz) Bianco DiNapoli organic crushed tomatoes water
Fresh oregano and Italian flat leaf parsley
Salt
Black pepper

How To:
Sautee onion in olive oil till they become golden brown. Add garlic, sauté for a minute or two. Add tomatoes and one can full of water. Simmer sauce for about 30-45', stirring every so often. Add salt and pepper to taste, add fresh herbs and drizzle with extra virgin olive oil.

Cook pasta as per pasta box instructions.

Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the saucepan with the hot sauce and add a 1/4 cup of pasta water. Finish cooking pasta in the sauce for a minute. Serve it hot with lots of Parmigiano Reggiano and fresh herbs.

Buon appetito!