Category: Main Course
Rigatoni with Fresh Tomatoes and Cheese - TastyPlanner.com
This recipe is adapted from my favorite cookbook, “Eat, Drink & Be Chinaberry”. It is a fantastic vegetarian recipe and is a huge hit at dinner.
Be sure to allow at least 3 hours for the ingredients to marinate so best plan ahead or make it the night before.
Recipe Source: Eat, Drink & Be Chinaberry
4 cloves garlic, minced
1 each green & red pepper ; you can add yellow for more color if you like
1 cup fresh basil leaves, torn into small pieces
1/2 lb mozzarella cheese, cubed (whole milk mozz. works best)
1/2 lb provolone cheese, cubed
1/3 cup olive oil
1 lb rigatoni noodles, cooked al dente
6-8 tomatoes (fresh garden tomatoes work best, I used home-grown varieties of heirloom tomatoes for the picture. If buying tomatoes from the store opt for 8 plum tomatoes)
1 pinch salt, freshly ground pepper to taste
This is best when made early in the day when you plan it for dinner. The ingredients need to be mixed together at room temperature for at least 3 hours.
Saute garlic 1-2 T olive oil over very low heat for a few minutes, until limp. (You want to cook it long enough to lose it’s raw taste but not brown it.) While garlic is cooking, cut peppers into matchstick size pieces.
Next, cut tomatoes into quarters, then into bite-sized pieces. Also, wash basil; dray with towel; tear into pieces.
Mix garlic, tomatoes, basil, remaining olive oil in a large bowl, add salt sparingly and pepper liberally, cover and let sit for 3 hours.
While water for pasta is boiling, cube mozzarella and provolone cheese; add to tomato mixture. if mixture seems dry, add a bit more olive oil. When pasta is al dente, drain and then add to bowl (or visa vera is pasta pot is bigger), stir to mix ingredients. Cheese will soften or slightly melt.