π Rigatoni and Tomatoes Recipe π
Description:
Looking for a guaranteed hit for your next potluck or picnic? Look no further than this timeless recipe for Rigatoni and Tomatoes. Loved by my husband for over 17 years, this dish can be served hot or cold, making it a versatile addition to any meal. While the original recipe hails from Betty Crocker’s Cookbook, I’ve made a few tweaks over the years to suit my taste. Don’t worry if you’re short on time; this recipe comes together in just 20 minutes, though I must admit, I sometimes skip the chilling step β but shhh, that’ll be our little secret!
Ingredients:
- 3 ripe tomatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 2 teaspoons dried basil
- 1 tablespoon capers (optional)
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1 pinch crushed red pepper flakes
- 1 garlic clove, minced
- 3 cups rigatoni pasta
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
Nutritional Information (per serving):
- Calories: 248.9
- Fat: 13.4g
- Saturated Fat: 2.8g
- Cholesterol: 29.4mg
- Sodium: 397.3mg
- Carbohydrates: 25.8g
- Fiber: 2.1g
- Sugar: 4.2g
- Protein: 7.4g
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | In a large mixing bowl, combine diced tomatoes, olive oil, fresh basil, dried basil, capers (if using), lemon juice, sugar, salt, crushed red pepper flakes, and minced garlic. Stir well to coat the tomatoes in the dressing. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together. | PT2H |
| 2 | While the tomato mixture is chilling, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set it aside. | PT10M |
| 3 | Once the pasta is cooked and drained, add it to the chilled tomato mixture. Toss gently to ensure the pasta is evenly coated in the flavorful dressing. | PT0M |
| 4 | Serve immediately for a warm dish, or refrigerate the pasta salad until ready to serve. Just before serving, sprinkle the grated Parmesan and Romano cheese over the top for an extra burst of flavor. | PT0M |
Tips:
- For a lighter version, you can use whole wheat rigatoni or even gluten-free pasta.
- Don’t skip the chilling step; it allows the flavors to develop and meld together, resulting in a more delicious dish.
- Feel free to customize the recipe to your taste by adding more or less of the herbs and spices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this refreshing Rigatoni and Tomatoes pasta salad at your next gathering, and watch it disappear within minutes!
