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>

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