rigatoni with spicy sun-dried tomato sauce
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From Bon Appetit, Oct 1994.
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yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For rigatoni with spicy sun-dried tomato sauce
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1 lbrigatoni
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1 8.5-oz jarsun dried tomatoes in olive oil with herbs, drained, 1t oil reserved
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1 Tbspminced garlic
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1 29-oz candiced tomatoes
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1/2 ckalamata olives, pitted, chopped
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1 cfresh basil, chopped
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1 ccrumbled feta cheese (about 4 ounces)
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3/4 cfreshly grated parmesan cheese (about 2 ounces)
How To Make rigatoni with spicy sun-dried tomato sauce
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1Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
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2Meanwhile, 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.
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3Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
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