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Rigatoni and Tomatoes

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Rigatoni and Tomatoes
  • Prep Time 2 hr 10 min
  • Total Time 2 hr 25 min
  • Servings 6
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Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!

Ingredients

3
medium tomatoes, chopped (2 1/4 cups)
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2
tablespoons capers, drained
3
tablespoons olive or vegetable oil
1
tablespoon lemon juice
1
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon crushed red pepper
1
garlic clove, finely chopped
3
cups uncooked rigatoni
1/4
cup grated Parmesan or Romano cheese

Directions

  • 1 Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • 2 Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
Tips  

Capers, the pickled flower buds of a shrub native to the Mediterranean, have a pungent flavor and are used to flavor sauces, condiments and a variety of dishes.

You can use 3 cups of penne pasta instead of the rigatoni.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
80
)
Daily Value
Total Fat
9 g
(
Saturated Fat
2 g
)
Cholesterol
5 mg
Sodium
360 mg
Potassium
200 mg
Total Carbohydrate
48 g
(
Dietary Fiber
3 g
)
Protein
10 g
Daily Value*:
Vitamin A
12%
12%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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