Rigatoni and Tomatoes
|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|
|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)|
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.