Rigatoni with spicy sun-dried tomato sauce - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rigatoni |
| 1 | 8.5-oz jar sun-dried tomatoes in olive oil with herbs, drained, | |
| 1 | tablespoon | Oil reserved |
| 1 | tablespoon | Minced garlic |
| 1 | can | (28-oz) ready-cut tomatoes |
| ½ | cup | Kalamata olives,* pitted, chopped |
| 1 | cup | Fresh chopped basil |
| 1 | cup | Crumbled feta cheese (about 4 oz) |
| ¾ | cup | Freshly grated Parmesan cheese (about 2 oz) |
Directions
Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil reserve 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 in 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.
*Black, brine-cured olives imported from Europe. Available at Greek and Italian markets and some supermarkets.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>