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Gallery Rigatoni with Tomatoes and Mozzarella Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt 3/4 pound rigatoni, or other short tubular pasta 2 pounds plum tomatoes, coarsely chopped 1 tablespoon balsamic vinegar 3 tablespoons olive oil 3 garlic cloves, thinly sliced 1/4 teaspoon red-pepper flakes 1/2 cup chopped fresh parsley 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried 8 ounces fresh mozzarella cheese, diced

Cook’s Notes For cutting tomatoes, any sharp knife will do, but one with a serrated edge is best.

Gallery Rigatoni with Tomatoes and Mozzarella

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Rigatoni with Tomatoes and Mozzarella

Rigatoni with Tomatoes and Mozzarella

Rigatoni with Tomatoes and Mozzarella

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Recipe Summary

prep: 10 mins total: 20 mins

Servings: 4

prep: 10 mins

total: 20 mins

prep:

10 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt 3/4 pound rigatoni, or other short tubular pasta 2 pounds plum tomatoes, coarsely chopped 1 tablespoon balsamic vinegar 3 tablespoons olive oil 3 garlic cloves, thinly sliced 1/4 teaspoon red-pepper flakes 1/2 cup chopped fresh parsley 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried 8 ounces fresh mozzarella cheese, diced

Directions

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.

In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

Cook’s Notes For cutting tomatoes, any sharp knife will do, but one with a serrated edge is best.

Cook’s Notes

For cutting tomatoes, any sharp knife will do, but one with a serrated edge is best.

Reviews (6)

 Add Rating & Review     13 Ratings   5 star values:        9    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        0

Reviews (6)

Add Rating & Review     13 Ratings   5 star values:        9    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

13 Ratings 5 star values: 9 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

13 Ratings 5 star values: 9 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

13 Ratings 5 star values: 9 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 9 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       07/14/2014   Fresh summer pasta! Quick and easy to make! Made half of the recipe (2 servings) and there were still some for leftovers. Served with a crusty loaf of bread. Will definitely make again!  

Martha Stewart Member     Rating: Unrated       08/09/2010   Since basil is growing like crazy in my garden right now I use that instead of the parsley. Great recipe on a hot night.  

Martha Stewart Member     Rating: Unrated       08/04/2010   if you take the time to peel your tomatoes (by blanching them in boiling water fot seconds the peel comes right off), it wil be even better.  

Martha Stewart Member     Rating: Unrated       08/12/2008   This was a great recipe! Very easy and my husband loved it! I didn't have any rigatoni, so I used what I had....chicken and cheese raviolis. Highly recommend! My tomatoes were very juicy, I was afraid it would make the pasta mushy, so I drained off most of the juice before I added the olive oil mixture.  

Martha Stewart Member     Rating: Unrated       05/26/2008   I have made this over and over again. We absolutely love this and it is so easy to make. It is great in the summer when your garden is filled with red ripe juicy and very ready to eat tomatoes.  

Martha Stewart Member     Rating: Unrated       12/18/2007   This was a really great recipe.

    Martha Stewart Member

    Rating: 5 stars 07/14/2014

Fresh summer pasta! Quick and easy to make! Made half of the recipe (2 servings) and there were still some for leftovers. Served with a crusty loaf of bread. Will definitely make again!

Rating: 5 stars

Rating: Unrated 08/09/2010

Since basil is growing like crazy in my garden right now I use that instead of the parsley. Great recipe on a hot night.

Rating: Unrated

Rating: Unrated 08/04/2010

if you take the time to peel your tomatoes (by blanching them in boiling water fot seconds the peel comes right off), it wil be even better.

Rating: Unrated 08/12/2008

This was a great recipe! Very easy and my husband loved it! I didn’t have any rigatoni, so I used what I had….chicken and cheese raviolis. Highly recommend! My tomatoes were very juicy, I was afraid it would make the pasta mushy, so I drained off most of the juice before I added the olive oil mixture.

Rating: Unrated 05/26/2008

I have made this over and over again. We absolutely love this and it is so easy to make. It is great in the summer when your garden is filled with red ripe juicy and very ready to eat tomatoes.

Rating: Unrated 12/18/2007

This was a really great recipe.

All Reviews for Rigatoni with Tomatoes and Mozzarella

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rigatoni with Tomatoes and Mozzarella

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest