To make the Buttery Tomato Sauce: Melt the butter in a large saucepan over medium heat. Once melted, add in onion and garlic and cook until softened, about 4 to 5 minutes. Add in Angel Sweet® tomatoes and water and bring to a simmer. Cook for 10 to 15 minutes then allow to cool slightly. Once cooled, add the mixture to a blender along with the basil and pulse until smooth. Set aside until ready to serve.
To make the Air Fryer Pasta Chips: In a large bowl, add the cooked rigatoni, olive oil, Italian seasoning, garlic powder, salt, and parmesan. Toss to coat evenly. Add the seasoned pasta to the Air Fryer and cook at 350ºF until golden brown and crispy, about 5-8 minutes. Serve alongside the Buttery Tomato Sauce for dipping.
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