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

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