Rigatoni Caprese Recipes

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RIGATONI ARRABBIATA



Rigatoni Arrabbiata image

This Rigatoni Arrabbiata is a classic Italian pasta recipe! An easy vegan tomato sauce with garlic and red pepper flakes tossed with rigatoni and parsley. Known as angry pasta for its spicy kick! #arrabbiata #pastarecipes #veganpasta

Provided by Kim

Categories     Main Course

Time 20m

Number Of Ingredients 9

1 pound rigatoni
1 1/2 Tablespoons olive oil
6 cloves garlic (minced)
1 teaspoon red pepper flakes
salt
15 ounces tomato sauce
1/2 cup water
1/4 cup dried parsley ((or 1/2 cup fresh))
Parmesan cheese (for serving, optional)

Steps:

  • Heat a large pot of water over high heat. Salt the water and cook the rigatoni to al dente as per package directions.
  • While the pasta water is heating, make your sauce. Heat oil in a small pot over medium heat.
  • Add garlic, red pepper flakes, and a pinch of salt. Sauté until garlic starts to very slightly brown, approximately 2-3 minutes.
  • Add tomato sauce and 1/2 cup of water. Stir and reduce heat to low.
  • Simmer sauce while cooking pasta as per package directions. The sauce will taste better the longer it cooks, but just 10 minutes or so should do the trick to meld the flavors. If possible, I like to simmer on low for 30 minutes for deeper flavor.
  • When pasta is ready, drain. Add the sauce and parsley to the pasta. Stir to combine. Season to taste with salt and red pepper. Serve with Parmesan cheese if desired.

Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 96 g, Protein 18 g, Fat 7 g, SaturatedFat 1 g, Sodium 914 mg, Fiber 7 g, Sugar 10 g

RIGATONI CAPRESE



Rigatoni Caprese image

This is very easy recipe that everyone loves. It works well for picinics and potlucks. Gardners with losts of tomato and basil will love this recipe. This is another great recipe from Cooking Light.

Provided by jimshim

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 cups rigatoni pasta, Cooked, penne (about 3/4 pound uncooked pasta) or 6 cups ziti pasta (about 3/4 pound uncooked pasta)
4 cups plum tomatoes, chopped (about 2 1/2 pounds)
1 1/2 cups fresh basil leaves, thinly sliced
1 cup fresh mozzarella cheese (4 ounces)
2 tablespoons extra virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 garlic clove, crushed
1/3 cup fresh parmesan cheese, grated (or Romano cheese)

Steps:

  • Combine first 4 ingredients in a large bowl.
  • Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
  • Pour over pasta mixture; toss gently.
  • Sprinkle with Parmesan cheese; toss well.

Nutrition Facts : Calories 437.4, Fat 18.4, SaturatedFat 6.8, Cholesterol 77.3, Sodium 969.9, Carbohydrate 49.8, Fiber 4.8, Sugar 6.2, Protein 19.6

RIGATONI ALLA CAPRESE RECIPE



Rigatoni alla Caprese Recipe image

Provided by á-68968

Number Of Ingredients 7

1 Lb Rigatoni pasta
1 Lb Fresh Tomatoes, diced
1 Lb Fresh mozzarella diced
4 Cloves garlic
3 Leaves Fresh basil
4 Tbs EV olive oil
Salt, black pepper and Peperoncino

Steps:

  • In a large pan saute` the garlic until it turns golden. Add some hot pepper as desired and the tomatoes. After a few minutes cut the basil leaves in half and add to the pan and cook for 15 minutes. Boil the pasta to an Al Dente consistency and pour into the pan. Toss the pasta for 2 minutes. Add 3/4 of the mozzarella and plate. Garnish with the remainder of the mozzarella and a sprinkle of fresh black pepper as desired.

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