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Print this Recipe    Rigatoni Olives

Rigatoni with Olives and Tomatoes

1 lb rigatoni
olive oil
8 cloves garlic, chopped
1/2 cup Kalamata olives, sliced
1/2 cup chopped fresh basil
2/3 cup chopped fresh parsley
1 to 1 1/2 teaspoons red pepper flake
1 to 2 pounds ripe red tomatoes, diced
shredded Parmesan cheese
freshly ground black pepper

Cook rigatoni.

While pasta is cooking, saute garlic in olive oil till wilted but
not brown. Add olives, herbs and red pepper flakes and remove pan
from heat.

Drain pasta. Put pan back on heat, add fresh tomatoes and turn
heat to high, tossing for a minute or two, until tomatoes are warmed
through. Season with black pepper.

Toss pasta with tomato sauce and parmesan in the pan, until coated.
Serve.

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