Guest guest Posted June 4, 2009 Report Share Posted June 4, 2009 Rigatoni with Roasted Tomato & Pesto 6 medium plum tomatoes 1 tbsp. olive or salad oil 1/2 tsp. cracked black pepper salt 16 oz. package rigatoni or penne 7 oz. container pesto sauce Preheat oven to 400 degrees. Cut each tomato lengthwise into quarters; remove and discard seeds. In jelly-roll pan, toss tomato wedges wuth olive or salad oil, pepper, and 1/2 teaspoon salt. Roast tomatoes 20 minutes, turning once, until soft. Meanwhile, prepare rigatoni as label directs, using 1 tablespoon salt in water. Drain. In large bowl, toss hot rigatoni with pesto sauce to coat well; gently stir in roasted tomato mixture. Makes 4 main dish servings. Quote Link to comment Share on other sites More sharing options...
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