WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Rigatoni and Tomatoes

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!

Save and Share

false

( 8 Ratings)

8 Ratings

5 Stars 88%

4 Stars

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 5 )

dc85438b-f4e3-41c6-9b7e-b04cc583f0a3

Prep Time 2 hr 10 min
Total Time 2 hr 25 min
Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
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.

EXPERT TIPS

Expert Tips

Capers, the pickled flower buds of a shrub native to the Mediterranean, have a pungent flavor and are used to flavor sauces, condiments and a variety of dishes.

You can use 3 cups of penne pasta instead of the rigatoni.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 80 ),

% Daily Value

Total Fat: 9 g; 9 %
(Saturated Fat 2 g, 2 % ),
Cholesterol: 5 mg; 5 %;
Sodium: 360 mg; 360 %;
Total Carbohydrate: 48 g; 48 %
(Dietary Fiber 3 g 3 % ),
Protein: 10 g; 10 %

% Daily Value*:

Vitamin A: 12%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 14%;

Exchanges:

3 Starch; 1 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 5 Reviews View All

Posted 3/17/2008 9:52:43 PM REPORT ABUSE QueenAmadala said:

Rating:

I've been using this recipe for over 10 years. It is delicious hot or cold. Very simple to make.

This reply was: Helpful Inspiring

Posted 10/8/2007 11:11:22 AM REPORT ABUSE Ali-Cat said:

Rating:

This is ABSOLUTELY, FANTABULOUSLY, DEE-LISH!! I made extra tomato mix and topped it on fresh asiago french bread to make bruschetta! Yummy in my tummy!! Husband always asks for this!

This reply was: Helpful Inspiring

Posted 8/9/2007 4:43:17 PM REPORT ABUSE Cheerful CT Cook said:

Rating:

I was given a cookbook with this recipe in 1987. I''ve made it every summer since then when tomatoes are fresh. It gets rave reviews with everyone who''s had it. Fabulous!!!!

This reply was: Helpful Inspiring