Rigatoni and Tomatoes
Ready In: 20 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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