Rigatoni with spicy sun-dried tomato sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rigatoni |
| 1 | 8.5-ounce jar sun-dried tomatoes in olive oil with herbs; drained, 1 tablespoon oil reserved | |
| 1 | tablespoon | Minced garlic |
| 1 | can | (29-ounce) ready-cut tomatoes |
| ½ | cup | Kalamata olives; pitted, chopped |
| 1 | cup | Fresh chopped basil |
| 1 | cup | Crumbled feta cheese; (about 4 ounces) |
| ¾ | cup | Freshly grated Parmesan cheese; (about 2 ounces) |
| 4 | SERVINGS | |
Directions
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.
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 23, 1998