Rustic Rigatoni

By acampman

From Health magazine, May 2006

Ingredients

• 12 ounces rigatoni (or other large tube-shaped pasta)
• 2 tablespoons olive oil, divided
• 1/2 thinly sliced medium red onion
• 3/4 teaspoon salt
• 2 tablespoons balsamic vinegar
• 10 sun-dried tomatoes in oil, drained and chopped
• 1/2 teaspoon crushed red pepper
• 1/4 cup pine nuts
• 1 cup crumbled feta cheese
• 6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)

Details

Servings 4

Preparation

Step 1

Cook the pasta according to package directions.

While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and sauté over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.

When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately