Red rice pasta recipe: tangy tomato basil pasta in 20 minutes

A bright, tangy tomato-basil sauce makes red rice pasta a weeknight favourite – simple pantry ingredients, one pan and ready in 20 minutes.

Ingredients

• 200 g red rice pasta
• 1 tbsp olive oil or butter
• 3 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 4 ripe tomatoes, puréed (or 1 cup tomato purée)
• 1 tsp sugar or jaggery
• 1/2 tsp dried oregano
• A few fresh basil or tulsi leaves (optional)
• Salt and pepper to taste
• 2 tbsp grated cheese (optional)

Method

1. Cook the red rice pasta in plenty of salted boiling water until just tender, as per the pack. Drain and keep a little of the water.
2. Heat oil, add garlic and onion and cook on medium heat until soft.
3. Add the tomato purée, sugar, oregano, salt and pepper. Simmer for 6–8 minutes until the sauce thickens.
4. Add the pasta and a splash of the cooking water. Toss well.
5. Finish with torn basil and cheese. Serve hot.

This red rice pasta recipe is the one to make when you want dinner on the table fast. The nutty taste of red rice pasta and a tangy tomato-basil sauce are a natural match – and kids love the colour.

Why red rice pasta?

Red rice is a traditional whole grain. As pasta, it gives you a familiar family meal with a wholesome, nutty twist.

Tips for the best tomato sauce

• Use ripe, red tomatoes – they need less sugar.
• Simmer until the sauce coats the back of a spoon.
• A pinch of jaggery balances the tang for younger kids.

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More pasta ideas

Try our masala millet pasta or creamy murungai pasta next.

Does red rice pasta taste different?

It has a mild, nutty flavour that goes especially well with tangy tomato sauces.

Can I make the sauce ahead?

Yes – the sauce keeps in the fridge for 2 days. Reheat and toss with freshly cooked pasta.