Rustic Rigatoni

Anna Williams

Yield: Makes 4 servings (serving size: 2 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 573
  • Fat: 24g
  • Saturated fat: 7g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 5g
  • Protein: 18g
  • Carbohydrate: 72g
  • Fiber: 3g
  • Cholesterol: 33mg
  • Iron: 5mg
  • Sodium: 674mg
  • Calcium: 215mg


  • 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)


  1. 1. Cook the pasta according to package directions.
  2. 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. 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.
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