Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!
Rigatoni and Tomatoes
- Prep Time 2 hr 10 min
- Total 2 hr 25 min
- Servings 6
- Ingredients 11
Ingredients
- 3 medium tomatoes, chopped (2 1/4 cups)
- 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
- 2 tablespoons capers, drained
- 3 tablespoons olive or vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 garlic clove, finely chopped
- 3 cups uncooked rigatoni
- 1/4 cup grated Parmesan or Romano cheese
Instructions
-
Step1Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
-
Step2Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
Nutrition
300
Calories
9 g
Total Fat
10 g
Protein
48 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 80
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Cholesterol
- 5 mg
- Sodium
- 360 mg
- Potassium
- 200 mg
- Total Carbohydrate
- 48 g
- Dietary Fiber
- 3 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 12%
- 12%
- Vitamin C
- 10%
- 10%
- Calcium
- 6%
- 6%
- Iron
- 14%
- 14%
Exchanges:
3 Starch; 1 Vegetable; 1 Fat;Tips from the Betty Crocker Kitchens
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