Rigatoni with Spicy Sun-Dried Tomato Sauce

1. 1

   Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.

2. 2

   Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat.

3. 3

   Add garlic and cook 30 seconds.

4. 4

   Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil.

5. 5

   Reduce heat and simmer until sauce thickens slightly, about 4 minutes.

6. 6

   Mix basil and both cheeses and stir until cheeses melt.

7. 7

   Season to taste with salt and pepper.

8. 8

   Remove sauce from heat.

9. 9

   Drain pasta.

10. 10

    Add to skillet; toss to coat with sauce.

11. 11

    Transfer to bowl; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.