Title: Rigatoni with Roasted Tomato & Pesto
Categories: Pasta Easy Herb
Yield: 4 Servings

6	md	Plum tomatoes (1 lb)
1	tb	Olive or salad oil
1/2	ts	Cracked black pepper
		Salt
16	oz	Package rigatoni or Penne macaroni
7	oz	Container refrigerated pesto sauce

START ABOUT 25 MINUTES BEFORE SERVING.

1. Preheat oven to 400F. Cut each tomato lengthwise into quarters; remove and discard seeds. In jelly-roll pan, toss tomato wedges wuth olive or salad oil, pepper, and 1/2 teaspoon salt. Roast tomatoes 20 minutes, turning once, until soft.

2. Meanwhile, prepare rigatoni as label directs, using 1 tablespoon salt in water. Drain.

3. In large bowl, toss hot rigatoni with pesto sauce to coat well; gently stir in roasted tomato mixture. Makes 4 main-dish servings.

Each serving: about 740 calories, 31g fat, 8mg cholesterol, 735mg sodium

Recipe in 2/92 "Good Housekeeping". Recipe 11 of 36 in article. Typos exclusively by Jeff Pruett.

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