Title: Rigatoni with summer tomato sauce
 Categories: Pasta, Harvest
      Yield: 4 Servings
 
      1    Batch Summer Tomato Sauce
           -See Recipe
      1 lb Pasta -- Rigatoni
    1/2 c  Parmesan Cheese -- Freshly
           Grated
 
  Cook pasta in a large pot of boiling salted water until aldente.
  Drain, reserving about 1/2 cup of the cooking water. Transfer pasta
  to a warm bowl. Add sauce and toss to coat. Add 1/2 cup Parmesan
  cheese and toss again, adding some of the reserved cooking water if
  needed to thin the sauce. Serve immediately on warm dishes and pass
  additional cheese at the table.