Tomato-Ricotta Rigatoni

Directions

1. 1
   Heat large covered saucepot of water to boiling on high.
2. 2
   Add 2 teaspoons salt.
3. 3
   Set large medium-mesh sieve over large bowl.
4. 4
   With hands, crush tomatoes over sieve and place crushed tomatoes in sieve; let strain.
5. 5
   Set aside crushed tomatoes and juices in bowl for later use.
6. 6
   Discard remaining juices in can.
7. 7
   In 12-inch skillet, combine 1 tablespoon oil and half of garlic.
8. 8
   Cook on medium 1 minute or until golden.
9. 9
   Add bread crumbs and cook 3 to 4 minutes or until golden brown, stirring.
10. 10
    Transfer to large plate.
11. 11
    In same skillet, combine red pepper, basil sprigs, remaining tablespoon oil, and remaining garlic.
12. 12
    Cook on medium 30 seconds or until fragrant.
13. 13
    Add tomatoes and 1/4 teaspoon salt.
14. 14
    Cook on medium-low 15 minutes or until thickened, stirring.
15. 15
    Add rigatoni to boiling water and cook 2 minutes less than minimum time that label directs, stirring occasionally.
16. 16
    While tomatoes and pasta cook, on paper towel, microwave oregano on High 1 minute or until leaves are dry and brittle.
17. 17
    Into small bowl, crumble leaves with fingers; discard stem.
18. 18
    Stir in ricotta and 1/4 teaspoon freshly ground black pepper.
19. 19
    Drain pasta and return to pot.
20. 20
    Add tomato mixture, reserved tomato juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
21. 21
    Cook on medium 2 minutes or until pasta is well-coated and al dente, tossing and stirring.
22. 22
    Divide pasta mixture among bowls; top with dollop of ricotta mixture.
23. 23
    Stir chopped basil into crumbs; sprinkle over pasta.