Rigatoni Mediterranean
Elevate your pasta night with this vibrant and flavor-packed Rigatoni Mediterranean! This recipe celebrates the bold, sun-kissed flavors of the Mediterranean, combining al dente rigatoni with juicy cherry tomatoes, tangy sun-dried tomatoes, briny Kalamata olives, and a hint of heat from crushed red pepper flakes. Finished with fresh basil, baby spinach, capers, and a sprinkling of Parmesan cheese, every bite bursts with fresh, wholesome ingredients. Perfect for a quick yet satisfying weeknight dinner, this one-pan dish is ready in just 40 minutes and is sure to please your taste buds with its earthy, savory, and delightful medley of flavors. Serve it with a crisp green salad and a drizzle of extra olive oil for a complete Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 400 g rigatoni pasta
- 3 tbsp extra virgin olive oil
- 3 garlic cloves
- 1 red onion
- 100 g sun-dried tomatoes (packed in oil)
- 80 g kalamata olives (pitted)
- 200 g cherry tomatoes
- 100 g baby spinach leaves
- 2 tbsp capers
- 10 g fresh basil leaves
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g grated Parmesan cheese
- 1 cup reserved pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Reserve 1 cup of pasta cooking water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Peel and finely chop the garlic cloves. Dice the red onion. Add both to the skillet and sauté for 2-3 minutes, until fragrant and softened.
Drain and slice the sun-dried tomatoes into thin strips. Halve the cherry tomatoes. Add the sun-dried tomatoes, cherry tomatoes, and kalamata olives to the skillet. Stir well and cook for another 4-5 minutes.
Add the crushed red pepper flakes, salt, and black pepper to the skillet. Stir to combine.
Reduce the heat to low and fold in the baby spinach leaves and capers. Allow the spinach to wilt for 2-3 minutes.
Add the drained rigatoni to the skillet. Toss to combine with the vegetable mixture, adding a splash of reserved pasta water if needed to coat the pasta evenly.
Tear the fresh basil leaves and scatter them over the pasta. Sprinkle with the grated Parmesan cheese and stir gently until combined.
Taste and adjust seasoning with additional salt or pepper, if necessary.
Serve the Rigatoni Mediterranean immediately, garnished with extra Parmesan cheese and basil leaves if desired.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5349 mg | 233% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 31.1 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
