Best Rigatoni And Tomatoes Recipes

RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
• bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
• Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

RIGATONI WITH TOMATOES AND MOZZARELLA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
• In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
• Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER

Steps:

• Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
• In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
• Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
• Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
• When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
• If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
• Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

RIGATONI WITH ROASTED TOMATOES AND BEANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
• Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
• Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
• At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
• Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.

RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA

Steps:

• Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
• Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
• Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.

MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
• Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
• Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.

BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE

Steps:

• 1. Preheat oven to 375°F.
• 2. Butter 13 x 9 x 2-inch glass baking dish.
• 3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish.
• 4. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend.
• 5. Cover with foil. Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses.
• 6. Cover again. Bake until heated through, about 30 minutes longer.

RIGATONI WITH BRIE, GRAPE TOMATOES, OLIVES, AND BASIL

Steps:

• Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
• Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.

RIGATONI WITH SWEET TOMATOES, EGGPLANT AND MOZZARELLA

Steps:

• Remove both ends of the eggplant and slice it into ½ inch slices, then slice these across and finely dice into ½ inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. This dish is really best made using a firm silky one.
• Now put a large saucepan on the heat and drizzle in 4 to 5 tablespoons of extra virgin olive oil. When it's hot, add the cubes of eggplant, and as soon as they hit the pan, stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the garlic and onion. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli, but that's up to you. Add the basil stalks, and simmer the sauce nice and gently for around 15 minutes, then add the cream.
• While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the package instructions until it is soft but still holding its shape, then drain it, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle of olive oil and move it around so it becomes almost dressed with the water and oil.
• At this point add the lovely tomato sauce to the pasta. By now the eggplant will have cooked into a creamy tomatoey pulp, which is just yum yum yum! (Jamie's words) Season carefully to taste with salt and pepper. Take the pan to the table, tear up the mozzarella and the fresh basil, and fold these in nicely for 30 seconds. Then very quickly serve into bowls. By the time your guests start to eat, the mozzarella will have started to melt and will be stringy and gorgeous and really milky-tasting. Just lovely with the tomatoes and eggplant. Serve at the table with a block of Parmesan cheese and a grater so that everyone can help themselves.

RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES

Steps:

• Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
• In the mean time.
• Heat oil in a large nonstick skillet over medium high heat.
• Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
• Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
• Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
• Top with remaining 1/4 cup cheese, if desired and parsley.
• Serve immediately.

RIGATONI WITH TOMATOES AND VODKA

Steps:

• 1. Melt butter in saucepan over medium-high heat. Add onions, garlic, italian seasonings and sauté until onion is translucent, about 4 min. 2. Add tomatoes, reserved juices and prosciutto and simmer 10 min, stirring occasionally. 3. Add vodka and simmer 5 min. 4. Add cream and 1/2 c parmesan. Simmer until sauce thickens slights, about 4 minutes. 5. Add rigatoni and stir until sauce coats pasta. Season with salt and pepper. 6. Serve, passing remaining 1/2c parm around.

RIGATONI WITH FRESH TOMATOES AND BASIL

Steps:

• Heat oil in large skillet.
• Add garlic and fry until sizzling.
• Add tomatoes and basil and saute until tomatoes are tender. (about 5 minutes).
• Stir in salt and pepper.
• Add cheese cubes, stir quickly, and pour over pasta. (Cubes should be slightly melted but still retaining their shape).
• Serve and enjoy!

RIGATONI WITH WHITE BEANS AND TOMATOES

Steps:

• Soak beans in cold water for 12 hours. Drain beans and transfer them to a heavy sauce pan. Add water to cover by one inch and bring to a boil over medium heat. Reduce heat to a low simmer until beans are tender and most of the liquid is absorbed-about 1 1/2 hours. When beans have been cooking for about an hour, in a large shallow sauce pan heat olive oil over low heat. Add garlic and sage leaves-saute until garlic is translucent-about 2 min. Add tomatoes and season with salt and pepper. Simmer for 20 minutes. Add beans, cover pan with lid and simmer for 15 more minutes. Meanwhile bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Drain pasta and transfer to sauce pan with beans. Raise heat to medium and stir well to coat the pasta about 1 minute. Serve immediately.

RIGATONI AND TOMATOES

Steps:

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