Rigatoni with Fresh Cherry Tomatoes and Olives

Prep Time:

30 min prep time

Number of Servings:

Recipe Source:

Skinny Pasta by Julia Azzarello ($19.99, Kyle Books, 2018)

Ingredients

Salt and pepper
10 ¹⁄₂ oz rigatoni or other short-cut pasta
4 Tbsp olive oil, divided
5 or 6 garlic cloves, thinly sliced
14 oz cherry tomatoes, halved
3 ¹⁄₂ oz mixture of Picholine, Nocellara, and Kalamata olives or whatever you have on hand, pitted and roughly chopped

To Serve

1 ¹⁄₂ oz Parmesan cheese, grated
¹⁄₂ oz basil leaves, thinly sliced (chiffonade)

Directions

Bring a saucepan of water to boil, add salt, and cook pasta for 12–14 minutes, or until al dente. Drain, reserving some pasta water.
Meanwhile, warm 2 tablespoons of the oil in a frying pan and cook garlic for 2 minutes. Remove with a slotted spoon and set aside.
Add tomatoes to pan and cook for 5 minutes. Add pasta and olives and return garlic to pan, along with a little pasta water. Cook for 3 minutes.
Serve drizzled with remaining 2 tablespoons of oil. Sprinkle with Parmesan, basil, and some pepper.

Nutrition Info:

492 Calories, 15 g Protein, 63 g Carbohydrates, 5 g Fiber, 20 g Total fat (4 g sat), 536 mg Sodium, ★★★ Phosphorus, ★★ Vitamin B6, E, K, ★ Vitamin B1 (thiamine), B3 (niacin), C, Calcium, Iron, Magnesium, Zinc

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