Recipe - Rigatoni With Spicy Sun-Dried Tomato Sauce

1 pound Rigatoni
1 8.5ounce jar sundried
tomatoes in olive oil with
herbs; drained, 1
tablespoon oil reserved
1 tablespoon Minced garlic
1 cn (29ounce) readycut
tomatoes
One half cup Kalamata olives; pitted,
chopped
1 cup Fresh chopped basil
1 cup Crumbled feta cheese; (about
4 ounces)
Three fourths cup Freshly grated Parmesan
cheese; (about 2 ounces)

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

Meanwhile, heat oil reserved from sundried tomatoes in heavy large skillet
over medium heat. Add garlic and cook 30 seconds. Add sundried tomatoes,
readycut 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.

Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl;
serve.

4 SERVINGS

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 23, 1998