Red, White and Green Rigatoni
Ingredients
1 lb.
dry rigatoni pasta
¼ cup
Kowalski's Extra Virgin Olive Oil
4 cloves
garlic, very thinly sliced
28 oz. can
peeled whole tomatoes, drained and chopped
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
7 oz.
Kowalski's Signature Fresh Mozzarella Cheese (from the Specialty Cheese Case), cut into ½" dice
5 oz.
baby arugula
3 oz.
thinly sliced pancetta, cooked crisp
- grated Pecorino Romano (from the Specialty Cheese Case), to taste
Directions
- In a pot of salted boiling water, prepare pasta according to pkg. directions; drain.
- While pasta cooks, heat oil in a large sauté pan over medium-low heat.
- Add garlic; sauté until slightly golden (1-2 min.).
- Add tomatoes; increase heat to medium and cook for 10 min., stirring occasionally.
- Season with salt and pepper to taste.
- In a large serving bowl, toss hot drained pasta with warm sauce.
- Add mozzarella and arugula; toss gently.
- Garnish with pancetta, pecorino and pepper; serve immediately.
Tasty Tips:
- Cook pancetta in a nonstick skillet over medium-low heat, just as you would bacon; drain on paper towels.
- This may seem like a lot of oil in which to cook this amount of garlic and tomatoes, but don't worry. You need this much to coat the noodles and arugula.
Switch-Up:
- Serve over a whole-wheat or bean-flour pasta to get extra B vitamins, minerals and fiber.
