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Rigatoni with Tomatoes and Mozzarella

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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2004

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

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

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

Cook's Notes

For cutting tomatoes, any sharp knife will do, but one with a serrated edge is best.

Reviews Add a comment

  • MirToni
    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!
    Reply
  • Jeanine99
    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.
    Reply
  • minicaretti
    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.
    Reply
  • ktonetti
    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.
    Reply
  • 77chocolateangel
    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.
    Reply
  • krisx2
    18 DEC, 2007
    This was a really great recipe.
    Reply