In a pot of boiling water, cook rigatoni for about 2 minutes shy of the package directions.
In a large skillet, heat up the garlic with the olive oil on medium heat. Once the garlic starts to become fragrant, add in the tomatoes and balsamic vinegar. Saute until tomatoes have cooked down and the balsamic vinegar has reduced.
Add in the cooked pasta with a Tbsp. of the pasta water. Toss to combine.
Remove from heat. Add in parmesan cheese and basil.
Season with salt and pepper to taste, stir to combine.
*Harvest Tuscan Herb Olive Oil and Harvest Basil Olive Oil also work well for this dish
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