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: 
275 Minutes
Servings: 
6

Rate It

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

Nutrition Rank

Nutrition Facts

Serving size

Calories 307 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 285.6 mg11.9%

Total Carbohydrates 46 g15.4%

Dietary Fiber 2.9 g11.8%

Sugars 4.8 g

Protein 10 g19.9%

Vitamin A 17.6% Vitamin C 19.2%

Calcium 9.3% Iron 8%

*Based on a 2000 Calorie diet

0 Comments

Rigatoni And Tomatoes Recipe