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extra-virgin olive oil garlic tomatoes rigatoni pasta basil Parmesan cheese salt fresh ground black pepper onion mushrooms
Viewed: 93 - Published at: 7 years agoIngredients
- 5 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 5 cups chopped tomatoes (about 2 pounds)
- 5 cups rigatoni pasta, whole grain, cooked & hot
- 14 cup basil, dry
- 12 cup fresh parmesan cheese, grated
- 1 12 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 12 cup onion, finely chopped
- 2 cups mushrooms, baby bellas, chopped
Method
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add minced garlic; saute 30 seconds.
- Add chopped tomatoes; onion, cook for 2 minutes or until thoroughly heated, stirring occasionally.
- Add mushrooms, and cook for 2 minutes.
- Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.
- Serve with extra cheese on top of servings.
- I also used plain old rigatoni pasta.
