Rigatoni 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
Servings Per Recipe: 5 (serving size 2 cups)
Amount Per Serving
Total Fat: 12.5g
Cholesterol: 25mg
Sodium: 553mg
Total Carbs: 54g
Dietary Fiber: 4.5g
Protein: 16g
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