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

Related recipes