Rigatoni Caprese

"This is very easy recipe that everyone loves. It works well for picinics and potlucks. Gardners with losts of tomato and basil will love this recipe. This is another great recipe from Cooking Light."
 
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photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
Ready In:
30mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Combine first 4 ingredients in a large bowl.
  • Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
  • Pour over pasta mixture; toss gently.
  • Sprinkle with Parmesan cheese; toss well.

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Reviews

  1. Very good! I added 1 T of balsamic vinegar, which made all the difference. I'm used to Caprese having balsamic in it. Omitted the parmesan. Used pearl-size mozz. Served at room temp so the flavors would come out fully. Someone commented "just the right amount of capers". Thanks!
     
  2. I enjoyed this, DH thought it was just "ok". Don't skimp on the fresh basil and don't leave out the capers. I warmed the olive oil and infused it with the garlic before adding to the pasta & other ingredients. Cook the pasta, drain and add everything to the hot pasta.
     
  3. I really enjoyed this dish. It came together quickly and easily and was just as good cold the next day! I did leave out the capers because I don't care for them, but followed the rest of the recipe exactly. Thanks
     
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RECIPE SUBMITTED BY

I live in Cape Elizabeth, Maine. A truely great place. I love to cook, garden, cycle and perform in community theatre (musicals). I am happily married to my beautiful wife Linda. We have one son, Craig, who studied at Johnson & Wales and is now a tremendous chef. He really rocks in the kitchen.
 
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