| 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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