Rigatoni and Tomatoes

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!

Prep Time

2:10

Hrs:Mins

Total Time

2:25

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
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.
Substitution
You can use 3 cups of penne pasta instead of the rigatoni.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 2 g,),
  • Cholesterol 5 mg;
  • Sodium 360 mg;
  • Total Carbohydrate 48 g
    • (Dietary Fiber 3 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.