Rigatoni Tossed With Tomatoes, Kalamata Olives and

Name: Rigatoni Tossed With Tomatoes, Kalamata Olives and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes, halved; ¼ cup kalamata olive, pitted and halved; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh basil leaves, snipped; 1 tablespoon fresh oregano, snipped; 2 tablespoons capers; 6 anchovies, finely chopped; 2 tablespoons fresh lemon juice; ½ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper; 1 pinch nutmeg; crushed red pepper flakes, to taste; 3 large garlic cloves, minced; 3 cups rigatoni pasta, uncooked; ¼ cup flat-leaf Italian parsley, chopped; ½ cup pine nuts, toasted; ½ cup parmesan cheese, grated

Servings: persons

1 pint cherry tomatoes, halved
¼ cup kalamata olive, pitted and halved
3 tablespoons extra virgin olive oil
2 tablespoons fresh basil leaves, snipped
1 tablespoon fresh oregano, snipped
2 tablespoons capers
6 anchovies, finely chopped
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 pinch nutmeg
crushed red pepper flakes, to taste
3 large garlic cloves, minced
3 cups rigatoni pasta, uncooked
¼ cup flat-leaf Italian parsley, chopped
½ cup pine nuts, toasted
½ cup parmesan cheese, grated

1
In an extra large mixing bowl, gently mix together the first thirteen (13) ingredients.
2
Cover with plastic wrap and refrigerate for at least two (2) hours BUT no more than twenty-four (24) hours.
3
(Tip: Refrigerate in the morning, the flavors will be well-married by dinner time.
4
).
5
Prepare the rigatoni as directed on the package; drain.
6
Immediately toss pasta with the chilled tomato and olive mixture.
7
Serve either immediately or chilled.
8
Sprinkle with parsley, pine nuts and Parmesan cheese.
9
COOK'S TIP: Afraid of anchovies?
10
If this sounds like you, it may sound tempting to prepare this recipe omitting them.
11
Please, please, please do not do this until you have at least tried it with them.
12
The chopped up anchovies become almost paste-like and dissolve into the other ingredients, so you don't have to worry about biting into or tasting anchovy.
13
What you will taste, however, is a depth of flavor that will be missing if they are left out.
14
Be brave - Give them a try.

1159

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pint cherry tomatoes, halved, ¼ cup kalamata olive, pitted and halved, 3 tablespoons extra virgin olive oil, 2 tablespoons fresh basil leaves, snipped, and more.

Yes, Rigatoni Tossed With Tomatoes, Kalamata Olives and Pine Nuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni Tossed With Tomatoes, Kalamata Olives and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions