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Rigatoni With Roasted Tomato & Pesto from the Recipes EU Collection

 


Rigatoni With Roasted Tomato & Pesto Recipe

...brought to you by Recipes EU





Rigatoni With Roasted Tomato & Pesto
6 medium Plum tomatoes, (1 lb)
1 tbsp Olive or salad oil
1/2 tsp Cracked black pepper
Salt
16 oz Package rigatoni or Penne macaroni
7 oz Container refrigerated pesto sauce


START ABOUT 25 MINUTES BEFORE SERVING.

1. Preheat oven to 400F. Cut each tomato lengthwise into quarters; remove
and discard seeds. In jelly-roll pan, toss tomato wedges wuth olive or
salad oil, pepper, and 1/2 teaspoon salt. Roast tomatoes 20 minutes,
turning once, until soft.

2. Meanwhile, prepare rigatoni as label directs, using 1 tablespoon salt
in water. Drain.

3. In large bowl, toss hot rigatoni with pesto sauce to coat well; gently
stir in roasted tomato mixture. Makes 4 main-dish servings.

Each serving: about 740 calories, 31g fat, 8mg cholesterol, 735mg sodium

Recipe in 2/92 "Good Housekeeping". Recipe 11 of 36 in article. Typos
exclusively by Jeff Pruett.

Converted by MC_Buster.

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This Rigatoni With Roasted Tomato & Pesto Recipe brought to you from the Recipes.eu.com recipe collection

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Rigatoni With Roasted Tomato & Pesto - a delicious recipe from Recipes.eu.com