Friday, May 27, 2011

Rigatoni with Sun-Dried Tomato Sauce


Tired of pasta with tomato sauce?  Try this tasty variation with true tomato and basil flavors.  I was intrigued by the idea of making sauce with sun-dried tomatoes. (It really works!)

This makes a quick weeknight dinner with a salad and a loaf of crusty bread.

Rigatoni with Sun-Dried Tomato Sauce
From Knack's Italian Cooking by Maria Grazia Stranieri
Serves 6

1 cup sundried tomatoes packed in oil, drained, with oil reserved
1 garlic clove, minced
1 pound rigatoni pasta (use a gluten-free pasta for a gluten-free version)
3 Tblsp minced basil
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese

Boil a large pot of water and cook the rigatoni according to package directions until al dente.  Reserve 1/3 cup of the pasta water and drain.

Meanwhile, combine the tomatoes and garlic in a saucepan over medium heat.  Cook 3-5 minutes.  Place tomato mixture into a food processor and pulse until coarsely ground.  Add the reserved pasta water and basil and pulse again until a sauce forms.

In a large serving bowl combine the pasta and the sauce.  Stir to combine, add the grated cheese and stir again until well combined.  Serve warm.

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