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Roasty Red Rigatoni with Olives | Print |
(1 vote, average 4.00 out of 5)

Serves 6 to 8

  • 1 package (16 ounces) rigatoni pasta
  • 1 bottle (16 ounces) Frontera Guajillo
  • ¼ cup balsamic or red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 loosely packed cups coarsely chopped arugula or fresh spinach leaves or 1/2 cup chopped flat-leaf parsley
  • 2 cups diced cheddar or colby-jack cheese
  • 1 cup chopped or sliced black olives, such as kalamata
  • ¾ cup diced red onion, rinsed
  • ½ teaspoon salt or to taste
  1. Heat a large pot of salted water to the boil. Cook the rigatoni in the boiling water according to the package directions.
  2. Stir together the Frontera salsa and all the remaining ingredients in a large bowl. When the pasta is done, drain off the water and add the pasta to the salsa mixture. Toss well to coat and serve warm or at room temperature. 
 

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