Rigatoni with Tomatoes and Onions
Great side dish for pork. You can zing it up with some hot peppers too if you desire it more spicy
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/4 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 pound rigatoni noodles
- 28 ounces whole peeled tomates in juice i use a large can of red gold
- 7 ounces onions medium dice
- Carbohydrate 66.7071695863617 g
- Cholesterol 82.780607525 mg
- Fat 5.88533222000833 g
- Fiber 0.848327502655641 g
- Protein 13.373197737675 g
- Saturated Fat 0.838589913711833 g
- Serving Size 1 1 Serving (365g)
- Sodium 31.5385227503333 mg
- Sugar 65.858842083706 g
- Trans Fat 0.962328027977334 g
- Calories 375 calories
Get water boiling for noodles; heat pan for tomatoes and onions. Add the oil to the pan and once it's hot add the red pepper flakes. Once the oil is shimmering put in the onions, and turn the heat down to medium low. Pierce the tomatoes with your fingers while letting the juice and seeds stay in the can. Dice up the tomatoes after cutting off the hard flower part and add them to the pan once the onions are tender. Boil the noodles till al dente. Once the onions are clear add the tomatoes' juice and the salt. Let simmer until 1/2 the water has evaporated and the tomato onion mixture is thick. Drain the noodles; put them back the pot; throw in the tomato onion mixture.
