Rustic Rigatoni

Name: Rustic Rigatoni
Ingredients: 12 ounces rigatoni (or other large tube-shaped pasta); 2 tablespoons olive oil, divided; 1/2 thinly sliced medium red onion; 3/4 teaspoon salt; 2 tablespoons balsamic vinegar; 10 sun-dried tomatoes in oil, drained and chopped; 1/2 teaspoon crushed red pepper; 1/4 cup pine nuts; 1 cup crumbled feta cheese; 6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)

10 ingredients

3 steps

Ingredients

12 ounces rigatoni (or other large tube-shaped pasta)
2 tablespoons olive oil, divided
1/2 thinly sliced medium red onion
3/4 teaspoon salt
2 tablespoons balsamic vinegar
10 sun-dried tomatoes in oil, drained and chopped
1/2 teaspoon crushed red pepper
1/4 cup pine nuts
1 cup crumbled feta cheese
6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)

Directions

1

Cook the pasta according to package directions.
2

While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and saute over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.
3

When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.