Rigatoni With Fresh Tomatoes And Basil Recipes

RIGATONI AND TOMATOES

Rigatoni and Tomatoes image

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!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 6

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

RIGATONI WITH TOMATOES AND MOZZARELLA

Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 10

Ingredients

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

RIGATONI WITH FRESH TOMATOES AND BASIL

Rigatoni With Fresh Tomatoes and Basil image

I saw this once on Everyday Italian with Giada De Laurentiis. I can't find it on food.com but this is how I make it (from memory) and it's delicious so I'm assuming it's almost the same! I change my ingredient amounts every time depending on my mood, so it's all just an estimation.

Provided by mosma

Categories Kosher

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb mostaccioli pasta, cooked (or any pasta)
1/4 cup oil
3 -4 garlic cloves
2 large tomatoes, chopped
1/4 cup fresh basil
salt (to taste)
black pepper (to taste)
1/2 lb mozzarella cheese, cut into small cubes

Steps:

Heat oil in large skillet.
Add garlic and fry until sizzling.
Add tomatoes and basil and saute until tomatoes are tender. (about 5 minutes).
Stir in salt and pepper.
Add cheese cubes, stir quickly, and pour over pasta. (Cubes should be slightly melted but still retaining their shape).
Serve and enjoy!

CREAMY BASIL SAUCE FOR RIGATONI

Creamy Basil Sauce For Rigatoni image

Provided by Marian Burros

Categories dinner, easy, lunch, quick, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

6 ounces rigatoni or other spiral pasta
1 large clove garlic, peeled
3/4 cup low-fat cottage cheese
1 ounce Gorgonzola
1 1/4 cups lightly packed fresh basil leaves
5 ounces ripe tomato, cut in large chunks
Freshly ground black pepper to taste
2 tablespons pine nuts (optional)

Steps:

Bring 3 quarts of water to boil and cook rigatoni according to package directions.
Meanwhile, chop garlic in food processor. Add cottage cheese, Gorgonzola and basil, and process until smooth. Add tomato and process into tiny chunks. Stir in pepper and, if you like, the pine nuts.
Drain rigatoni, stir into sauce and serve.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 3 grams, Carbohydrate 72 grams, Fat 8 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 8 grams, TransFat 0 grams

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