This is a wonderfully fresh tasting light pasta that’s good hot or at room temperature. Tomatoes contain lycopene, a powerful antioxidant that is showing promise in the fight against prostate and breast cancer, as well as lowering cholesterol levels. If you prefer, substitute feta or a milder cheese, such as mozzarella, for the goat cheese.
RECIPE INSTRUCTIONS
1. Stir the tomato, onion, olives, Parmesan, oil, vinegar, garlic, mustard, chili paste, goat cheese and anchovies in a large bowl.
2. Bring a large pot of water to a boil. Cook the rigatoni 6 to 8 minutes, until tender but firm. Drain and place in a serving bowl.
3. Add the tomato mixture and toss to coat. Add the fresh basil and toss again.
INGREDIENTS
3 cups chopped plum tomatoes
1/2 cup diced sweet onion
1/4 cup sliced black olives
3 Tbsp grated Parmesan cheese
2 Tbsp olive oil
1 1/2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp hot chili paste, or to taste
1/3 cup crumbled goat cheese
4 anchovy fillets, diced
8 oz rigatoni
1/2 cup chopped fresh basil or parsley
1 1/2 tsp minced fresh garlic
NOTES
Nutritional Analysis per Serving
Calories 262
Protein 9.7 g
Fat 9.7 g
Saturated Fat 2.8 g
Carbohydrates 34 g
Cholesterol 9.1 mg
Sodium 269 mg
Fiber 2.2 g
Prep Time: 10 minutes
Cook Time: 8 minutes
Make Ahead: Prepare a day in advance and refrigerate. Bring to room temperature before serving.
Serves 6
