| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Rigatoni |
| 1 |
|
8.5-ounce jar sun-dried tomatoes in olive oil with herbs; drained, 1 tablespoon oil reserved |
| 1 |
tb |
Minced garlic |
| 1 |
cn |
(29-ounce) ready-cut tomatoes |
| 1/2 |
c |
Kalamata olives; pitted, chopped |
| 1 |
c |
Fresh chopped basil |
| 1 |
c |
Crumbled feta cheese; (about 4 ounces) |
| 3/4 |
c |
Freshly grated Parmesan cheese; (about 2 ounces) |
|
4 |
SERVINGS |
INSTRUCTIONS
Cook pasta in large pot of rapidly boiling salted water until just tender
but still firm to bite, stirring occasionally.
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.
Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl;
serve.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998
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