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Rigatoni with Tomatoes and Olives

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Rigatoni with Tomatoes and Olives

Rigatoni with Tomatoes and Olives

Jessica Braider
This is a delicious, simple recipe for a weeknight dinner. Scramble recipe tester, Debbie Firestone said, "I think that was our favorite test recipe, so far. Easy to fix, and delicious."
Cook Time 25 mins
Total Time 25 mins
Servings 8 servings

Ingredients
  

  • 1 pkg. rigatoni noodles (use wheat/gluten-free if needed) 16 oz.
  • 1 Tbsp. extra virgin olive oil
  • 4 cloves garlic minced, about 2 tsp.
  • 15 oz. diced tomatoes with their liquid
  • 6 oz. black olives canned, whole or sliced, drained
  • 1/4 tsp. salt optional
  • 1 cup fresh parsley minced

Instructions
 

  • Cook the noodles according to the package directions. Meanwhile, heat the oil in a large heavy skillet over medium heat. Cook the garlic for about 1 minute until it becomes fragrant and golden.
  • Add the tomatoes and olives, salt (optional) and pepper and simmer until the pasta is finished.
  • In a large metal bowl, combine the rigatoni with the sauce and parsley. Top it with Parmesan cheese before serving.

Notes

Scramble Flavor Booster: Top with crushed red pepper flakes.
Tip: I love using a large metal bowl for serving pasta, as it keeps the food warm and makes it look so appetizing!
Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 5g, 7%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 180mg, 8%; Total Carbohydrate: 46g, 15%; Dietary Fiber: 2g, 8%; Sugar: 2g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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