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Rustic Rigatoni

Photo: Anna Williams

Prep time 10 mins
Cook time 8 mins
Yield Makes 4 servings (serving size: 2 cups)

Ingredients

  • 12 ounces rigatoni (or other large tube-shaped pasta)
  • 2 tablespoons olive oil, divided
  • 1/2 thinly sliced medium red onion
  • 3/4 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 10 sun-dried tomatoes in oil, drained and chopped
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup pine nuts
  • 1 cup crumbled feta cheese
  • 6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)

Nutrition Information

  • calories 573
  • fat 24 g
  • satfat 7 g
  • monofat 10 g
  • polyfat 5 g
  • protein 18 g
  • carbohydrate 72 g
  • fiber 3 g
  • cholesterol 33 mg
  • iron 5 mg
  • sodium 674 mg
  • calcium 215 mg

How to Make It

  1. Cook the pasta according to package directions.

  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and sauté over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.

  3. When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.