Herbed garlic rigati with fresh tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rigati or rigatoni pasta |
| 4 | Cloves garlic; peeled | |
| 2 | Thin lemon slices | |
| 2 | larges | Tomatoes; peeled & seeded, |
| ; finely diced | ||
| 2 | tablespoons | Fresh parsley; minced |
| 2 | tablespoons | Fresh basil; minced |
| ½ | teaspoon | Dried marjoram; crumbled |
| 2 | teaspoons | Extra-virgin olive oil |
| Salt & freshly ground pepper to taste | ||
Directions
Cook pasta per package directions with garlic and lemon slices.
Combine chopped tomatoes in a bowl with parsley, basil, and marjoram.
Drain pasta and turn into a warmed serving bowl. Remove lemon slices and garlic cloves. Push garlic through a press into the tomato mixture along with the oil. Spoon tomato mixture over hot pasta and toss until ingredients are combined. Season with salt and pepper to taste.
Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0l.