Rigatoni With Spicy Sun-dried Tomato Sauce Recipe

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Rigatoni with Spicy Sun-Dried Tomato Sauce

Vicki Butts (lazyme)

By
@lazyme5909

From Bon Appetit, Oct 1994.


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Rating:

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Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
rigatoni
1 8.5-oz jar(s)
sun dried tomatoes in olive oil with herbs, drained, 1t oil reserved
1 Tbsp
minced garlic
1 29-oz can(s)
diced tomatoes
1/2 c
kalamata olives, pitted, chopped
1 c
fresh basil, chopped
1 c
crumbled feta cheese (about 4 ounces)
3/4 c
freshly grated parmesan cheese (about 2 ounces)

Directions Step-By-Step

1
Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
2
Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
3
Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Greek