- 12 ounces whole wheat rigatoni (I like Barilla)
- 1 (28-oz.) can crushed tomatoes with basil (I like Hunt's)
- 4 light string cheese sticks (I like Sargento), cut into 1/2-inch pieces
- 2 (10-oz.) container grape tomatoes, halved
- 1/2 small onion, diced
- About 12 fresh basil leaves
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- About 6 fresh basil leaves, chopped, for garnish (optional)
- 6 tablespoons shredded Parmesan cheese (I like Sargento Artisan Blends), for garnish (optional)
- In a large pot, combine 3 cups of water, the pasta, crushed tomatoes, cheese pieces, grape tomatoes, onion, basil, garlic, salt, and pepper and stir to combine.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered until the pasta has softened, 25 to 30 minutes. Much of the water will boil out.
- Serve drizzled with balsamic vinegar. If desired, garnish with chopped basil and Parmesan.