Rigatoni With Brie Grape Tomatoes Olives And Basil Recipes

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RIGATONI WITH ROASTED CHERRY TOMATOES AND BURRATA



Rigatoni with Roasted Cherry Tomatoes and Burrata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 pints cherry and/or grape tomatoes, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
12 ounces mezzi rigatoni pasta
3 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano
1 8-ounce ball burrata cheese, cut into 4 pieces
1/2 cup torn fresh basil

Steps:

  • Preheat the oven to 400 degrees F. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
  • While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
  • Add the pasta to the tomato mixture and toss, adding enough of the reserved pasta cooking water to loosen the sauce. Stir in the oregano and season with salt and pepper. Top each serving with the burrata, basil, a drizzle of olive oil and a few grinds of pepper.
  • Cook's Note: Burrata is fresh mozzarella that's filled with cream and curds, so it oozes when cut. If you can't find it, top your pasta with ricotta instead.

RIGATONI WITH BRIE, GRAPE TOMATOES, OLIVES, AND BASIL



Rigatoni with Brie, Grape Tomatoes, Olives, and Basil image

Provided by Amber Levinson

Categories     Cheese     Dairy     Fruit     Garlic     Herb     Olive     Pasta     Vegetarian     Quick & Easy     Bon Appétit

Yield Makes 6 (first-course) servings

Number Of Ingredients 7

1 (12-ounce) wedge Brie, rind removed, cheese cut into 1/2-inch cubes (about 2 cups)
1 (12-ounce) package grape or cherry tomatoes, each halved
1/2 cup quartered pitted Kalamata olives
2 large garlic cloves, minced
1/4 teaspoon (generous) dried crushed red pepper
1 cup (packed) fresh basil leaves, coarsely chopped, plus sprigs for garnish
3/4 pound rigatoni

Steps:

  • Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
  • Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.

PASTA WITH BRIE, TOMATOES, OLIVES, AND BASIL



Pasta With Brie, Tomatoes, Olives, and Basil image

From Bon Appetit with a couple small changes. The Brie coats the rigatoni like a creamy pasta sauce.

Provided by flower7

Categories     One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

6 ounces rigatoni pasta (or other large pasta)
6 ounces brie cheese, rind removed, cut into about 1/2-inch chunks
7 -8 ounces halved grape tomatoes
1/4 cup quartered pitted kalamata olive
1 teaspoon minced garlic
1/8-1/4 teaspoon red pepper flakes
1/2 cup packed fresh basil leaf, chopped
salt, to taste

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, in a large skillet *off heat*, place cheese cubes, tomatoes, olives, garlic, and crushed red pepper. Still off heat, stir to separate cheese pieces. Mix in chopped basil.
  • Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
  • Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 4-5 minutes.
  • Season to taste with salt (if needed) and serve.

RIGATONI WITH TOMATOES AND MOZZARELLA



Rigatoni with Tomatoes and Mozzarella image

Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

Coarse salt
3/4 pound rigatoni, or other short tubular pasta
2 pounds plum tomatoes, coarsely chopped
1 tablespoon balsamic vinegar
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
8 ounces fresh mozzarella cheese, diced

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
  • Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
  • In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
  • Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

RIGATONI WITH FRESH TOMATOES AND BASIL



Rigatoni With Fresh Tomatoes and Basil image

I saw this once on Everyday Italian with Giada De Laurentiis. I can't find it on food.com but this is how I make it (from memory) and it's delicious so I'm assuming it's almost the same! I change my ingredient amounts every time depending on my mood, so it's all just an estimation.

Provided by mosma

Categories     Kosher

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 lb mostaccioli pasta, cooked (or any pasta)
1/4 cup oil
3 -4 garlic cloves
2 large tomatoes, chopped
1/4 cup fresh basil
salt (to taste)
black pepper (to taste)
1/2 lb mozzarella cheese, cut into small cubes

Steps:

  • Heat oil in large skillet.
  • Add garlic and fry until sizzling.
  • Add tomatoes and basil and saute until tomatoes are tender. (about 5 minutes).
  • Stir in salt and pepper.
  • Add cheese cubes, stir quickly, and pour over pasta. (Cubes should be slightly melted but still retaining their shape).
  • Serve and enjoy!

RIGATONI WITH ROASTED TOMATOES AND BEANS



Rigatoni with Roasted Tomatoes and Beans image

A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.

Provided by MsEarlene

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 13

1 ⅓ cups cherry tomatoes, halved
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
¼ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ (15 ounce) can navy beans, rinsed and drained
1 teaspoon butter
2 ¾ tablespoons whole wheat bread crumbs
½ (8 ounce) package rigatoni pasta
2 ¾ tablespoons grated Parmesan cheese, divided
1 ¼ tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
  • Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
  • Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g

BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER



Baked Rigatoni With Tomatoes, Olives and Pepper image

This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.

Provided by Martha Rose Shulman

Categories     casseroles, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1 (28-ounce) can tomatoes, whole or diced, with juice
3 tablespoons extra-virgin olive oil, more for oiling baking dish
1 large sweet yellow pepper, cut in 1/2-inch dice
2 garlic cloves, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/8 teaspoon sugar
Salt
1/3 cup kalamata olives, pitted and halved
Black pepper
2 tablespoons slivered fresh basil (optional)
1 pound rigatoni
3 ounces Gruyère, grated (3/4 cup)
1 ounce Parmesan (optional), grated (1/4 cup)

Steps:

  • Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
  • In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
  • Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
  • Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
  • When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
  • If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
  • Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams

BEEFY TOMATO RIGATONI



Beefy Tomato Rigatoni image

Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.-Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 cups shredded fully cooked beef rump roast
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4-1/2 cups rigatoni or other large tube pasta, cooked and drained
2 cups shredded mozzarella cheese
1 cup shredded provolone cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts :

RIGATONI AND TOMATOES



Rigatoni and Tomatoes image

Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 6

Number Of Ingredients 11

3 medium tomatoes, chopped (2 1/4 cups)
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons capers, drained
3 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, finely chopped
3 cups uncooked rigatoni
1/4 cup grated Parmesan or Romano cheese

Steps:

  • Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

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