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Rigatoni and Tomatoes




Source of Recipe


bettycrocker.com


List of Ingredients




3 medium tomatoes, chopped (2 1/4 cups)
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons capers, drained
3 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, finely chopped
3 cups uncooked rigatoni
1/4 cup grated Parmesan or Romano cheese


Recipe



1. Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
2. 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.