I Turned Fresh Tomatoes Into the Easiest Beef Pasta

Fresh tomatoes turn into a simple, flavorful sauce right in the skillet with ground beef, onion, garlic, and a little tomato paste for extra depth. The tomatoes are gently steamed until their skins peel away easily, then crushed directly in the pan before adding rigatoni. A little mozzarella at the end is optional — this is an easy, satisfying dinner made with simple ingredients. Ingredients • 5 medium ripe tomatoes • 1 small yellow onion, finely chopped • 2–3 garlic cloves, minced • 1 lb (450 g) ground beef • 2 tbsp water • 1/3 cup tomato paste • Salt and black pepper, to taste • 10–12 oz (280–340 g) rigatoni, cooked until al dente • 1–2 bay leaves, for the pasta water (optional) • A small amount of mozzarella (optional) • Olive oil, for cooking 1. Trim a small slice from the bottom of each tomato. Heat a little olive oil in a large skillet and place the tomatoes cut-side down. 2. Add the chopped onion and minced garlic around the tomatoes. Cover and cook for a few minutes, until the onion begins to soften. 3. Make some space in the center of the skillet and add the ground beef. Break it apart and cook until nicely browned. 4. Add 2 tablespoons of water and cover again. Let everything steam for a few minutes. The steam helps soften the tomatoes and loosen their skins. 5. Remove the lid and peel away the softened tomato skins. Gently crush the tomatoes directly in the skillet. 6. Season with salt and black pepper, then stir in 1/3 cup tomato paste. Mix well and let the flavors come together. 7. Meanwhile, cook the rigatoni in generously salted water until al dente. I like adding 1–2 bay leaves to the pasta water for a little extra flavor. 8. Add the cooked rigatoni directly to the skillet and toss until the pasta is evenly coated with the beef and fresh tomato sauce. 9. Finish with a small amount of mozzarella if you like, or skip it entirely. Toss just until melted and serve hot.