Rigatoni with Spicy Sun-Dried Tomato Sauce Recipe

Serves 4.

INGREDIENTS

1 pound rigatoni

1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1tablespoon oil reserved

1 tablespoon minced garlic

1 29-ounce can ready-cut tomatoes

1/2 cup kalamata olives, pitted, chopped

1 cup fresh chopped basil

1 cup crumbled feta cheese(about 4 ounces)

3/4 cup freshly grated parmesan cheese (about 2 ounces)

DIRECTIONS

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.

Tags: Dried, Rigatoni, Sauce, Spicy, Sun, Tomato