| 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 | T | Minced garlic |
| 1 | 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 | ||
| SERVINGS |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 3413
Calories From Fat: 2225
Total Fat: 252.5g
Cholesterol: 635.9mg
Sodium: 9547.2mg
Potassium: 4378.5mg
Carbohydrates: 144.5g
Fiber: 48.2g
Sugar: 32.3g
Protein: 169.8g