Easy, quick, and flavor-packed rigatoni pasta with tomato-pesto sauce. Great on its own or add grilled chicken on top!

1. In a large and deep cooking skillet with a lid, over medium heat, combine Pomì chopped tomatoes, Pomì tomato sauce, water, and basil pesto. Season with salt and pepper. Bring to a simmer, stirring occasionally until thickened. About 15 minutes.
2. While the sauce is simmering, cook Rigatoni pasta in boiling water according to package instructions to al dente. Drain, reserving about 1 cup of cooking water in case you need it later for the sauce.
3. Add the cooked pasta to the simmering sauce. Stir to make sure pasta is well-coated with the sauce. If needed, add just a little bit of the pasta cooking water.
4. To serve, garnish with quality grated parmesan cheese, toasted pine nuts, fresh basil, and a pinch of crushed red pepper. Enjoy!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com