Best 2 Rigatoni With Brie Grape Tomatoes Olives And Basil Recipes
Indulge in a symphony of flavors with our Rigatoni with Brie, Grape Tomatoes, Olives, and Basil. This delectable dish combines the creaminess of brie, the sweetness of grape tomatoes, the savory brininess of olives, and the aromatic freshness of basil, all harmoniously blended with tender rigatoni pasta. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
In addition to the main recipe, we also offer a delightful variation with sun-dried tomatoes, adding a tangy and chewy texture to the dish. For those seeking a vegetarian option, our Meatless Monday Rigatoni with Brie and Vegetables is a vibrant and flavorful choice, featuring an array of colorful vegetables. And if you're short on time, our 15-Minute Rigatoni with Brie and Grape Tomatoes is the perfect solution, offering a quick and easy meal that doesn't compromise on taste.
BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER
This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.
Provided by Martha Rose Shulman
Categories casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
- In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
- Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
- When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
- If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
- Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams
PASTA WITH BRIE, TOMATOES, OLIVES, AND BASIL
From Bon Appetit with a couple small changes. The Brie coats the rigatoni like a creamy pasta sauce.
Provided by flower7
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, in a large skillet *off heat*, place cheese cubes, tomatoes, olives, garlic, and crushed red pepper. Still off heat, stir to separate cheese pieces. Mix in chopped basil.
- Add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
- Place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 4-5 minutes.
- Season to taste with salt (if needed) and serve.
Tips:
- Use ripe, flavorful ingredients. This will make all the difference in the final dish. Look for tomatoes that are deep red and plump, olives that are briny and slightly oily, and basil that is fresh and fragrant.
- Don't overcrowd the pan when cooking the tomatoes and olives. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
- Season the dish to taste. This means adding salt, pepper, and other seasonings to your liking. Be sure to taste the dish as you go and adjust the seasonings accordingly.
- Garnish the dish with fresh basil before serving. This will add a pop of color and flavor.
Conclusion:
This rigatoni with brie, grape tomatoes, olives, and basil is a quick and easy weeknight meal that is sure to please everyone at the table. The combination of flavors and textures is irresistible, and the dish is sure to become a new favorite.
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