Rigatoni Caprese



5 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 29 %
Fat 12.5 g
Satfat 5 g
Monofat 5.3 g
Polyfat 1.2 g
Protein 16 g
Carbohydrate 54 g
Fiber 4.5 g
Cholesterol 25 mg
Iron 3 mg
Sodium 553 mg
Calcium 233 mg


6 cups hot cooked rigatoni, penne, or ziti (about 3/4 pound uncooked pasta)
4 cups chopped plum tomato (about 2 1/2 pounds)
1 1/2 cups fresh basil leaves, thinly sliced
1 cup (4 ounces) diced fresh mozzarella cheese
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 garlic clove, crushed
1/3 cup (1 1/2 ounces) grated fresh Parmesan or Romano cheese


Combine first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan cheese; toss well.


May 1998
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