Rigatoni with Spicy Sun-Dried Tomato Sauce
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
1 lbrigatoni
-
1 8.5-oz jar(s)sun dried tomatoes in olive oil with herbs, drained, 1t oil reserved
-
1 Tbspminced garlic
-
1 29-oz can(s)diced tomatoes
-
1/2 ckalamata olives, pitted, chopped
-
1 cfresh basil, chopped
-
1 ccrumbled feta cheese (about 4 ounces)
-
3/4 cfreshly grated parmesan cheese (about 2 ounces)
How to Make Rigatoni with Spicy Sun-Dried Tomato Sauce
- Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
- 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.
- Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
