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Rigatoni CapreseRigatoni Caprese

 

INGREDIENTS:

    • 6 cups hot cooked rigatoni, penne or ziti (about 3/4 lb. uncooked pasta)
    • 4 cups chopped plum tomato (about 2 1/2 lbs.)
    • 1 1/2 cups fresh basil leaves, thinly sliced
    • 1 cup (4 oz.) dized fresh mozzarella cheese
    • 2 tablespoons extravirgin olive oil
    • 1 tablespoon capers
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 garlic clove, crushed
    • 1/3 cup (1 1/2 oz.) grated fresh Parmesan or Romano cheese

DIRECTIONS:

1. Combine the first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper and crushed garlic in a small bowl, stirring well with a whisk. Pour over pasta misture, and toss gently. Sprinkle with Parmesan cheese, toss well.
Nutrition Info
 

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