Mediterranean rigatoni

Mediterranean rigatoni

Portions: 4
Time: 25

1 pkg gardein 7 grain crispy tender
2 small lemons, zested
1.5 dl olive oil
2 tsp chili flakes
1/2 tsp black pepper
2.5 dl tomato sauce (your favorite)
3 tbs olive oil
2.5 dl grape tomatoes, whole
1.5 dl kalamata olives diced
3 garlic cloves, minced
2-3 dl roasted red peppers, 1/2″ sliced
2 tbsp capers
2 tbsp white wine
4 tbsp basil fresh, chiffonade
2 tsp parsley

Cook rigatoni as per cooking instructions on package.

For the sauce, mix together lemon zest, sherry vinegar, olive oil, chili flakes, black pepper, and tomato sauce.

Cook 7 grain crispy tender by following the instruction on the packaging.

In a non-stick pan over medium high heat sauté grape tomatoes in olive oil until dark golden brown 1-2 minutes. Add kalamata olives, roasted red peppers, capers and garlic and cook for 1 minute. Add white wine, olive oil sauce, rigatoni and bring to a high simmer.

Toss with basil and plate.


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