rigatoni with spicy sun-dried tomato sauce
From Bon Appetit, Oct 1994.
No Image
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound rigatoni
- 1 8.5-oz jars sun dried tomatoes in olive oil with herbs, drained, 1t oil reserved
- 1 tablespoon minced garlic
- 1 29-oz cans diced tomatoes
- 1/2 cup kalamata olives, pitted, chopped
- 1 cup fresh basil, chopped
- 1 cup crumbled feta cheese (about 4 ounces)
- 3/4 cup freshly grated parmesan cheese (about 2 ounces)
How To Make rigatoni with spicy sun-dried tomato sauce
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Step 1Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
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Step 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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Step 3Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
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