Rigatoni Caprese

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 29%
  • Fat: 12.5g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 16g
  • Carbohydrate: 54g
  • Fiber: 4.5g
  • Cholesterol: 25mg
  • Iron: 3mg
  • Sodium: 553mg
  • Calcium: 233mg

Ingredients

  • 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

Preparation

  1. 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.
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