Recipe: Rigatoni Puttanesca (using olives and tomatoes)

RIGATONI PUTTANESCA

1 pound Rigatoni pasta, uncooked
3 tablespoons olive oil
1 tablespoon minced garlic
6 tablespoons Kalamata olives, julienne
3 tablespoons chopped fresh parsley
1 1/2 teaspoons capers
3 pounds plum tomatoes, drained
1 1/2 teaspoons chiffonade fresh basil
1 dash salt
3/4 cup grated parmesan cheese

Put a large pot of salted water on the stove to boil for the rigatoni. Cook al dente according to the package. Shock rigatoni by plunging into ice water and stop the cooking process. Do not allow pasta to over cook.

Coat large skillet with olive oil and saute garlic until it turn white, do not allow to brown or it will become bitter.

Add olives, parsley and capers; saute briefly. Add tomatoes and simmer for 10 minutes. Add basil and salt.

Heat a fresh pot of water on the stove to boil and reheat pasta in batches. Put pasta in a large bowl after heating and put enough sauce to cover, toss with grated parmesan cheese.

Makes 6 servings
Source: Bill,DC
From: Csally/wv - 01-16-98