Grains/Pastas: Rigatoni Caprese

By JoFClark

Ingredients

• 6 cups hot cooked rigatoni, penne or ziti (about 3/4 pound uncooked)
• 4 cups chopped plum tomatoes (about 2 1/2 pounds)
• 1 12/ cups fresh basil leaves, thinly sliced
• 1 cup (4 ozs) diced fresh mozzarella cheese
• 2 T extra virgin olive oil
• 1 T capers
• 1 t salt
• 1/2 t freshly ground pepper
• 1 garlic clove, crushed
• 1/3 cup (1 1/2 ozs) grated fresh Parmesan or Romano cheese

Details

Servings 5

Preparation

Step 1

Combine first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture, toss gently. Sprinkle with Parmesan cheese, toss well.