No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Rigatoni with Tomatoes and Mozzarella

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

  • prep: 10 mins
    total time: 20 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • Coarse salt
  • 3/4 pound rigatoni, or other short tubular pasta
  • 2 pounds plum tomatoes, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon red-pepper flakes
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
  • 8 ounces fresh mozzarella cheese, diced

Directions

  1. Step 1

    In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

  2. Step 2

    Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.

  3. Step 3

    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.

  4. Step 4

    Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

Source
Everyday Food, June 2004

advertisement

advertisement

Reviews (6)

  • 14 Jul, 2014

    Fresh summer pasta! Quick and easy to make! Made half of the recipe (2 servings) and there were still some for leftovers. Served with a crusty loaf of bread. Will definitely make again!

  • 9 Aug, 2010

    Since basil is growing like crazy in my garden right now I use that instead of the parsley. Great recipe on a hot night.

  • 4 Aug, 2010

    if you take the time to peel your tomatoes (by blanching them in boiling water fot seconds the peel comes right off), it wil be even better.

  • 12 Aug, 2008

    This was a great recipe! Very easy and my husband loved it! I didn't have any rigatoni, so I used what I had....chicken and cheese raviolis. Highly recommend!
    My tomatoes were very juicy, I was afraid it would make the pasta mushy, so I drained off most of the juice before I added the olive oil mixture.

  • 26 May, 2008

    I have made this over and over again. We absolutely love this and it is so easy to make. It is great in the summer when your garden is filled with red ripe juicy and very ready to eat tomatoes.

  • 18 Dec, 2007

    This was a really great recipe.