- 1 lb. rigatoni, uncooked
- 3 Tbs. olive oil
- 1 Tbs. garlic, minced
- 3 lb. plum tomatoes, drained
- 6 Tbs. Kalamata olives, julienne
- 1 1/2 tsp. capers
- 1 1/2 tsp. fresh basil, chiffonade
- 3 Tbs. fresh parsley, chopped
- 1 dash salt
- 3/4 C. parmesan cheese
Put a large pot of salted water on the stove to boil for the rigatoni. Cook al dente according to the package. Shock rigatoni by plunging into ice water and stop the cooking process. Do not allow pasta to over cook.
Coat large skillet with olive oil and sauté garlic until it turns white, do not allow to brown or it will become bitter. Add olives, capers and parsley, sauté briefly, add tomatoes and simmer for 10 minutes, add basil and salt. Heat a fresh pot of water on the stove to boil and reheat pasta in batches. Put pasta in a large bowl after heating and put enough sauce to cover, toss with grated parmesan cheese.