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Rigatoni and Tomatoes: Submitted by: dwmoar | Date Added: 16 Aug 2008
Listed in: Appetizers

3 medium tomatoes, chopped (2 1/4 cups)
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 Tbsp. capers, drained
3 Tbsp. olive or vegetable oil
1 Tbsp. lemon juice
1 tsp sugar
1/2 tsp salt
1/8 tsp crushed red pepper
1 garlic clove, finely chopped
3 cups uncooked rigatoni
1/4 cup grated Parmesan or Romano cheese

Cooking Instructions

1. Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.

2. Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

Serves 6

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Rigatoni and Tomatoes
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