You are here

Rigatoni And Tomatoes

Orelia's picture
Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!
Ingredients
  Tomatoes 2 1⁄4 Cup (36 tbs), chopped (3 medium sized)
  Chopped basil/2 teaspoons dried basil leaves 2 Tablespoon (fresh)
  Capers 2 Tablespoon (drained)
  Olive oil/Vegetable oil 3 Tablespoon
  Lemon juice 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Uncooked rigatoni 3 Cup (48 tbs)
  Grated parmesan/Romano cheese 1⁄4 Cup (4 tbs)
Directions

1. Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
2. Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Slow Cooked
Interest: 
Holiday, Kids
Restriction: 
Vegetarian
Ingredient: 
Cheese, Vegetable
Preparation Time: 
130 Minutes
Cook Time: 
145 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.275
Average: 4.3 (2 votes)