RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE

Rigatoni with Spicy Sun-Dried Tomato Sauce image

Provided by Vicki Butts (lazyme)

Categories Pasta

Time 35m

Number Of Ingredients 8

1 lb rigatoni
1 8.5-oz jar(s) sun dried tomatoes in olive oil with herbs, drained, 1t oil reserved
1 Tbsp minced garlic
1 29-oz can(s) diced tomatoes
1/2 c kalamata olives, pitted, chopped
1 c fresh basil, chopped
1 c crumbled feta cheese (about 4 ounces)
3/4 c freshly grated parmesan cheese (about 2 ounces)

Steps:

1. Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
3. Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.