Prep 20 mins
Cook 0 mins
This is another of my sure-fire potluck and picnic dishes, and one my husband is always happy to see on the table, even after 17+ yrs of rotating it through. It can be served hot as either main or side dish, but we almost always have it as a chilled pasta salad. (Prep time does not include initial chilling, though I've been known to skimp on that at times anyway...shhh!) I've never used the capers or red pepper, just the basic recipe, originally from Betty Crocker's Cookbook, which also does fine with canned tomatoes.
- 3 medium tomatoes, chopped (approx 3 cups)
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 2 tablespoons fresh basil or 2 teaspoons dried basil
- 2 tablespoons capers (optional)
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 1 garlic clove, finely minced
- 3 cups uncooked rigatoni pasta
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese
- Mix all ingredients except rigatoni and cheese.
- Cover and refrigerate to let flavors blend, at least 2 hrs (but not longer than 24).
- Cook rigatoni, drain.
- Toss immediately with tomato mixture.
- Serve immediately, or refrigerate and serve as chilled pasta salad.
- Sprinkle with cheese before serving.