Rigatoni with roasted tomato & pesto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Plum tomatoes (1 lb) |
| 1 | tablespoon | Olive or salad oil |
| ½ | teaspoon | Cracked black pepper |
| Salt | ||
| 16 | ounces | Package rigatoni or Penne macaroni |
| 7 | ounces | Container refrigerated pesto sauce |
Directions
START ABOUT 25 MINUTES BEFORE SERVING.
1. Preheat oven to 400F. Cut each tomato lengthwise into quarters; remove and discard seeds. In jelly-roll pan, toss tomato wedges wuth olive or salad oil, pepper, and ½ teaspoon salt. Roast tomatoes 20 minutes, turning once, until soft.
2. Meanwhile, prepare rigatoni as label directs, using 1 tablespoon salt in water. Drain.
3. In large bowl, toss hot rigatoni with pesto sauce to coat well; gently stir in roasted tomato mixture. Makes 4 main-dish servings.
Each serving: about 740 calories, 31g fat, 8mg cholesterol, 735mg sodium
Recipe in 2/92"Good Housekeeping". Recipe 11 of 36 in article. Typos exclusively by Jeff Pruett.
Submitted By JEFF PRUETT On 08-20-95