Rigatoni with Brie, Grape Tomatoes, Olives, and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (first-course) servings
- 2 large garlic cloves, minced
- Carbohydrate 47 g(16%)
- Cholesterol 58 mg(19%)
- Fat 21 g(33%)
- Fiber 3 g(11%)
- Protein 22 g(43%)
- Saturated Fat 11 g(56%)
- Sodium 445 mg(19%)
- Calories 465
Preparation Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.
Preparation Off heat, place cheese, tomatoes, olives, garlic, and crushed red pepper in large skillet. Stir, separating cheese pieces. Mix in chopped basil. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture. Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 5 minutes. Season pasta to taste with salt. Transfer to large shallow bowl. Garnish with basil sprigs and serve.
