PASTA -- Rigatoni Caprese

[Guest guest]

* Exported from MasterCook *

 

Rigatoni Caprese

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : May '98 Pasta

Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups hot cooked rigatoni, penne, or ziti (about

3/4 pound uncooked pasta)

4 cups chopped plum tomato (about 2 1/2 pounds)

1 1/2 cups fresh basil leaves -- thinly sliced

1 cup (4 ounces) diced fresh Mozzarella cheese

2 tablespoons extra-virgin olive oil

1 tablespoon capers

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 garlic clove -- crushed

1/3 cup (1 1/2 ounces) rated fresh Parmesan or

Romano cheese

 

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.

 

Serving Size: 2 cups

 

Description:

" This dish is based on the classic salad of tomatoes, fresh

Mozzarella, and basil that hails from the island of Capri— hence the

name " Caprese. " "

Source:

" Cooking Light, May 1998, p.86 "

Copyright:

" © Cooking Light "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 406 Calories (kcal); 12g Total Fat; (27% calories from fat); 18g

Protein; 56g Carbohydrate; 16mg Cholesterol; 676mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 2836 20160 3333 921 0 2478 0 0 0 20086