Rigatoni with roasted tomato pesto

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Recipe by: lerig

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Plum tomatoes (1 lb) 16 oz Package rigatoni or Penne
1 tb Olive or salad oil -macaroni
1/2 ts Cracked black pepper 7 oz Container refrigerated
Salt -pesto sauce

START ABOUT 25 MINUTES BEFORE SERVING.

1. Preheat oven to 400F. 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.

2. Meanwhile, prepare rigatoni as label directs, using 1 tablespoon
salt in water. Drain.

3. In large bowl, toss hot rigatoni with pesto sauce to coat well;
gently stir in roasted tomato mixture. Makes 4 main-dish servings.

Each serving: about 740 calories, 31g fat, 8mg cholesterol, 735mg
sodium

Recipe in 2/92 "Good Housekeeping". Recipe 11 of 36 in article. Typos
exclusively by Jeff Pruett.
Submitted By JEFF PRUETT On 08-20-95