Rigatoni with Spicy Sun-Dried Tomato Sauce

Rigatoni With Spicy Sun-dried Tomato Sauce

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Vicki Butts (lazyme)


From Bon Appetit, Oct 1994.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1 lb
  • 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)

How to Make Rigatoni with Spicy Sun-Dried Tomato Sauce


  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.

Printable Recipe Card

About Rigatoni with Spicy Sun-Dried Tomato Sauce

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

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