Rigatoni with Tomatoes and Olives
Delicious rigatoni with tomatoes and olives for a quick weeknight dinner. Easy to make, packed with flavor! Perfect for the whole family.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thescramble.com.
Cooking tools:
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Stove
Ingredients
- 1 pkg. rigatoni noodles (use wheat/gluten-free if needed) (16 oz.)
- 1 Tbsp. extra virgin olive oil
- 4 cloves garlic (minced, about 2 tsp.)
- 15 oz. diced tomatoes (with their liquid)
- 6 oz. black olives (canned, whole or sliced, drained)
- 1/4 tsp. salt (optional)
- 1 cup fresh parsley (minced)
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