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Rigatoni with Roasted Tomato, Red Bell Pepper and Garlic

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Source: Pasta - Cooking with Style

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Active Time:  25 Minutes
Total Time:  55 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

4 ripe tomatoes

1 large red bell pepper, quartered, seeds and membrane removed

1 small head (bulb) garlic, excess papery skin removed

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 lb rigatoni

3 1/2 oz sun-dried tomatoes

3 1/2 oz small black olives

Rigatoni with Roasted Tomato, Red Bell Pepper and Garlic Recipe at Cooking.com

DIRECTIONS

Preheat oven to 350 degrees F. Place the tomatoes, bell pepper and garlic in a baking pan, brush with the oil and bake for 30 minutes.

Remove from the oven and set aside to cool slightly. Squeeze the garlic out of its shells, peel the tomatoes and red pepper and place all in a food processor with the vinegar. Process until the mixture is almost smooth but still has some texture. Season to taste with salt and freshly ground pepper.

Cook the pasta in boiling salted water until al dente.

Heat the sauce in a saucepan. Add the sun-dried tomatoes and black olives and warm through thoroughly. Drain the pasta. Stir into the sauce and serve immediately in warmed pasta bowls.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

340

Fat. Total:

Fiber:

Carbohydrates, Total:

59g

Sodium:

505mg

% Cal. from Fat:

21%

Cholesterol:

55mg

Protein:

12g

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