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Title: Rigatoni W/ Spicy Sun-Dried Tomato Sauce
Categories: Entree Pasta
Yield: 4 Servings
| 1 | lb | Rigatoni |
| 1 | 8.5-oz jar sun-dried tomatoes in olive oil with herbs, drain | |
| 1 | tb | Oil reserved |
| 1 | tb | Minced garlic |
| 1 | cn | (28-oz) ready-cut tomatoes |
| 1/2 | c | Kalamata olives,* pitted, chopped |
| 1 | c | Fresh chopped basil |
| 1 | c | Crumbled feta cheese (about 4 oz) |
| 3/4 | c | Freshly grated Parmesan cheese (about 2 oz) |
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 & previous next