Rigatoni Caprese
photo by Chicagoland Chef du Jour
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1419.54 ml rigatoni pasta, Cooked, penne (about 3/4 pound uncooked pasta) or 1419.54 ml ziti pasta (about 3/4 pound uncooked pasta)
- 946.36 ml plum tomatoes, chopped (about 2 1/2 pounds)
- 354.88 ml fresh basil leaves, thinly sliced
- 236.59 ml fresh mozzarella cheese (4 ounces)
- 29.58 ml extra virgin olive oil
- 14.79 ml capers
- 4.92 ml salt
- 2.46 ml fresh ground pepper
- 1 garlic clove, crushed
- 78.78 ml fresh parmesan cheese, grated (or Romano cheese)
directions
- Combine first 4 ingredients in a large bowl.
- Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
- Pour over pasta mixture; toss gently.
- Sprinkle with Parmesan cheese; toss well.
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RECIPE SUBMITTED BY
I live in Cape Elizabeth, Maine. A truely great place. I love to cook, garden, cycle and perform in community theatre (musicals). I am happily married to my beautiful wife Linda. We have one son, Craig, who studied at Johnson & Wales and is now a tremendous chef. He really rocks in the kitchen.