Rigatoni
Yield
servingsPrep
5 minCook
20 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
rigatoni pasta
cooked |
|
| 1 | clove |
garlic
minced |
|
| ⅓ | cup |
vegetable oil
|
|
| 14 ½ | ounces |
tomatoes, canned
stewed |
|
| 8 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
oregano
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
rigatoni pasta
cooked |
|
| 1 | clove |
garlic
minced |
|
| 79 | ml |
vegetable oil
|
|
| 419.1 | ml/g |
tomatoes, canned
stewed |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 5 | ml |
oregano
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
In saucepan, heat oil.
Sauté garlic 3 minutes. Add remaining ingreds.
Cook 10 to 15 minutes. Pour over rigatoni and toss to combine.
Good. Regular tomatoes were used instead of stewed. Next time use stewed.
