RIGATONI WITH NO-COOK TOMATO SAUCE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta and set aside.
- Meanwhile, grate the beefsteak tomatoes into a large bowl, discarding any remaining skin. Whisk in the olive oil, garlic and 1 teaspoon salt. Add the heirloom tomatoes, basil and the pasta; toss to combine.
RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
- Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
- Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.
RIGATONI WITH TOMATOES AND MOZZARELLA
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
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 SUMMER VEGETABLES
This pasta is packed with the bounty of summer veggies but with a twist. We used a combination of grilled, blanched and marinated vegetables for a combination of textures and flavors to highlight each ingredient. Don't forget the fresh herbs!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
- Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
- Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
- Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 517 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 3 grams
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!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 6
Number Of Ingredients 11
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 FRESH CLAMS AND TOMATOES
This dish is elegant enough to serve to guests. It can go along way served with a green salad and garlic bread. Cook time does not include cooking pasta separately. I hope you enjoy this meal. :) From Pol Martin Cookbook.
Provided by daisygrl64
Categories < 4 Hours
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- place clams in large saucepan. add water and lemon juice, cover and cook over medium heat until shells open. discard any unopened shells.
- remove clams from shells, chop and set aside (do not throw out liquid).
- strain cooking liquid from clams through a sieve lined with a cheesecloth. set liquid aside.
- heat oil in a saute pan over medium heat. add shallots, onions and gralic, cook for 3 minutes over low heat.
- add tomatoes, tomato paste and seasonings, bring to a boil. reduce heat to low and cook 45 minutes. stir a few times during cooking.
- pour reserved cooking liquid from clams into small saucepan. cook 6 minutes over high heat.
- incorporate 1/2 cup of reduced cooking liquid into tomato sauce. continue cooking sauce for 15 more minutes over medium heat.
- place chopped clams in tomato sauce and mix well. simmer 3 minutes over low heat.
- add pasta to sauce, mix and serve.
Nutrition Facts : Calories 386.6, Fat 10.7, SaturatedFat 1.4, Cholesterol 115.8, Sodium 308.3, Carbohydrate 27.2, Fiber 5, Sugar 8.6, Protein 46.9
RIGATONI WITH BRIE, GRAPE TOMATOES, OLIVES, AND BASIL
Provided by Amber Levinson
Categories Cheese Dairy Fruit Garlic Herb Olive Pasta Vegetarian Quick & Easy Bon Appétit
Yield Makes 6 (first-course) servings
Number Of Ingredients 7
Steps:
- Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
- Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.
RIGATONI WITH FRESH PLUM TOMATO
Another fast after school supper, this gets me going out the door in time for my sports activities.
Provided by Dinglebop
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Cook your rigatoni as instructed on the package, or use left leftovers,
- Spray a wok or large skillet with cooking olive oil spray.
- Heat over medium heat , add the onions garlic, and red pepper flakes if using.
- Cook and stir one minute.
- Add the sliced zucchini, basil, oregano (or marjoram) salt and pepper.
- Cook and stir 2 to 3 minutes until zucchini is tender.
- Stir in the plum tomatoes and the cooked pasta.
- Heat thoroughly, But don't over cook.
- Place onto serving dishes and sprinkle with the crumbled cheese.
Nutrition Facts : Calories 106.8, Fat 3.5, SaturatedFat 2.1, Cholesterol 21.8, Sodium 248, Carbohydrate 15, Fiber 2.1, Sugar 3.3, Protein 5
RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA AND PARMESAN
This is from Bon Appetit magazine, June 2008. This is exactly as written in the magazine, but when I made it I used spinach instead of arugula (the market was out of arugula and my husband doesn't like it anyway). We LOVED the fresh complex flavor of this dish!
Provided by Elisa72
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes.
- Add garlic; stir 1 minute.
- Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes.
- Drain drippings from pot.
- Add wine, diced tomatoes with juice, and crushed tomatoes. Increase heat and bring to a boil.
- Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
- Can be made one day ahead up to this point: Cool and refrigerate, then reheat over medium heat before continuing.
- Cook pasta until al dente, drain.
- Stir pasta, arugula, basil and oregano into tomato sauce. Simmer until the arugula wilts, stirring often, about 2 minutes.
- Season with salt and pepper to taste.
- Transfer to serving bowl or dinner plates and sprinkle with parmesan.
Nutrition Facts : Calories 832.3, Fat 54.2, SaturatedFat 19.3, Cholesterol 153.8, Sodium 1702.3, Carbohydrate 50.4, Fiber 6.3, Sugar 7.1, Protein 33.9
RIGATONI WITH EGGPLANT AND DRIED TOMATO PESTO
Got this from bhg.com - Better Homes and Gardens website. Check it out...they have some great recipes! This is a good vegetarian pasta dish. (Makes 6 to 8 side-dish servings or 4 main-dish servings.)
Provided by QueenQT26
Categories Low Cholesterol
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut onion into 8 wedges. Place in a 13x9x2-inch baking pan; brush with 1 tablespoon of the olive oil. Roast in a 425 degree F oven for 10 minutes.
- Cut stem end off eggplant; discard. Cut eggplant in half lengthwise. Brush with remaining olive oil. Stir onion; place eggplant in pan, cut sides down. Continue roasting for 15 minutes more or until onion is golden brown and eggplant is just tender.
- Meanwhile, cook pasta according to package directions; drain well. Toss the cooked pasta with Dried Tomato Pesto and pepper.
- Transfer pasta to a serving bowl; keep warm.
- Transfer eggplant to a cutting board; using a serrated knife, cut into 1/2-inch-thick slices. (Use a fork to steady eggplant as you slice.)
- Toss eggplant and onion with pasta; season to taste with salt. Top with cheese and Italian parsley, if desired. Makes 6 to 8 side-dish servings or 4 main-dish servings.
- Dried Tomato Pesto: Drain 3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar), reserving oil. Add olive oil to equal 1/2 cup; set aside. In a food processor bowl or blender container, combine the drained tomatoes; 8 cloves garlic, chopped; 1/4 cup pine nuts or slivered almonds; 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed; and 1/2 teaspoon salt. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate the remaining 2 portions up to 3 days or freeze up to 1 month. Makes approximately three 1/3-cup portions.
Nutrition Facts : Calories 378.4, Fat 17.7, SaturatedFat 2.3, Cholesterol 35.9, Sodium 359.8, Carbohydrate 48.9, Fiber 8.2, Sugar 5.6, Protein 10.4
CREAMY BASIL SAUCE FOR RIGATONI
Provided by Marian Burros
Categories dinner, easy, lunch, quick, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
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
RIGATONI WITH FRESH TOMATOES AND BASIL
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
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!
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