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Rigatoni and Tomatoes

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By Betty Crocker Kitchens
Updated May 18, 2005
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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
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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

  • Step 
    1
    Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Step 
    2
    Cook 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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