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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."
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Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings


  • 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


  • 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.


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!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Spring, Summer, Vegan, Vegetarian, Winter
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