Crusty Tomato-Basil Rigatoni
Ingredients:
|
| 1 |
lb (500 g) uncooked rigatoni pasta |
| 1 |
jar (24 oz or 700 mL) marinara sauce |
| 1/4 |
cup (50 mL) chopped fresh basil, divided |
| 3 |
garlic cloves, pressed |
| 1/2 |
tsp (2 mL) red pepper flakes (optional) |
| 1 |
cup (250 mL) fresh bread crumbs |
| 2 |
tbsp (30 mL) butter, melted |
| 8 |
oz (250 g) mozzarella cheese, cubed |
Directions:
| Cook pasta according to package directions. Drain pasta, reserving 1 1/2 cups (375 mL) of the pasta cooking water; set aside and keep warm. |
| Meanwhile, in (12-in./30 cm) Skillet, combine marinara sauce, half of the basil, garlic and pepper flakes, if desired. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally. |
| Meanwhile, combine bread crumbs with melted butter; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved pasta water to sauce; toss to coat. Sprinkle evenly with cheese cubes and top with bread crumb mixture. Place Skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately. |
Yield: 6 servings
Nutrients per serving: Calories 510, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 74 g, Protein 24 g, Sodium 1060 mg, Fiber 3 g
