Rigatoni with spicy sun-dried tomato sauce - Astray Recipes
Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil reserved from sun-d
Ingredients
- 1 pounds Rigatoni
- 1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs; drained, 1 tablespoon oil reserved
- 1 tablespoon Minced garlic
- 1 can (29-ounce) ready-cut tomatoes
- ½ cup Kalamata olives; pitted, chopped
- 1 cup Fresh chopped basil
- 1 cup Crumbled feta cheese; (about 4 ounces)
- ¾ cup Freshly grated Parmesan cheese; (about 2 ounces)
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