Rigatoni with Spicy Sun-Dried Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound rigatoni |
1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved |
1 tablespoon minced garlic |
1 29-ounce can ready-cut tomatoes |
1/2 cup kalamata olives, pitted, chopped |
1 cup fresh chopped basil |
1 cup crumbled feta cheese(about 4 ounces) |
3/4 cup freshly grated parmesan cheese (about 2 ounces) |
Directions:
1. Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil reserved from 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 basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
3. Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
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