Rigatoni with Tomatoes and Olives

(from jenniferstuart’s recipe box)

Source: Six O'Clock Scramble

Cook time: 25 minutes
Serves 8 people

Categories: dinner, pasta

Ingredients

  • 1 pkg. (16 oz.) rigatoni noodles
  • 1 Tbsp. olive oil
  • 2 tsp. minced garlic (about 4 cloves)
  • 1 can (15 oz.) diced tomatoes with their liquid
  • 1 can (6 oz.) black olives, whole or sliced, drained
  • 1/4 tsp. salt (optional)
  • black pepper to taste
  • 1 cup fresh minced parsley
  • grated or shredded Parmesan cheese to taste

Directions

  1. Cook the noodles according to the package directions. Meanwhile, heat the oil in a heavy duty skillet over medium heat. Cook the garlic for about 1 minute until it becomes fragrant and golden. Add the tomatoes and olives, salt (optional) and pepper and simmer until the pasta is finished.

  2. In a large metal bowl, combine the rigatoni with the sauce and parsley. Top it with Parmesan cheese before serving.

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