View cart background image
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Rigatoni with Roasted Tomato, Red Bell Pepper and Garlic

Source: Pasta - Cooking with Style
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  55 Minutes
  Serves 6
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
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
Part of These Recipe Collections Find Similar Recipes »
 Garlic Pastas
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 340
Fat. Total: 8g
Fiber: 7g
Carbohydrates, Total: 59g
Sodium: 505mg
% Cal. from Fat: 21%
Cholesterol: 55mg
Protein: 12g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.