Ingredients
3
medium tomatoes, chopped (2 1/4 cups)
2
tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2
tablespoons capers, drained
3
tablespoons olive or vegetable oil
1
tablespoon lemon juice
1
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon crushed red pepper
1
garlic clove, finely chopped
3
cups uncooked rigatoni
1/4
cup grated Parmesan or Romano cheese
Preparation
Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.
