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Rigitoni All' Arrabbiata and olives Recipe

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This recipe for Rigitoni All' Arrabbiata and olives, by , is from The Gunderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Brous
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2c canned, crushed tomatoes
1/2c sun dried tomatoes chopped
1/3c olive oil
4 garlic cloves minced
1 tbsp italian parsley minced
2 tbsp white wine
1/4tsp chili flakes/
1c kalamata olives pitted
1 lb rigatoni

In a large skillet heat 2 tbsp olive oil with the tomatoes for 10 min. Transfer to a bowl and set aside. In that same skillet add the remaining olive oil, minced garlic, and parsley. Deglaze with the wine until it has evaporated. Fold back the tomatoe mixture, chili flakes and olives.
Boil salted boil water and add the rigitoni until al dente. Drain, then toss in the tomatoe mixture. Heat over high heat for 1 min. Transfer to plates and serve immediately. Serve with crusty bread and lots of wine!! And of course a salad!

Directions:
Directions:
ºlfg147@aol.com

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15min cooking time 10min

 

 

 

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