Puttanesca Rigatoni
Grill Pan Bread and Broccolini
Wine Recommendation
Josh Merlot
Ingredients
- 1 (16-oz) pkg rigatoni
- 2 Tbsp minced garlic
- 1 tsp crushed red pepper
- 2 Tbsp olive oil
- 4 cups marinara sauce
- 1 (7-oz) jar oil-cured black olives, drained
- 3 Tbsp capers
- 1½ cups freshly grated Parmesan cheese
- Italian flat-leaf parsley
Instructions
- Cook pasta according to package directions; drain. Meanwhile, sauté garlic and crushed red pepper in hot oil in a large saucepan until fragrant.
- Add pasta sauce; cook until thoroughly heated. Stir in olives and capers. Toss sauce with pasta; sprinkle each serving with cheese and parsley.
Side Dish Ingredients
- ½ loaf Tuscan boule
- Olive oil
- 2 bunches Broccolini
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
Side Dish Instructions
- Heat a grill pan over medium heat. Drizzle 6 slices Tuscan bread with oil. Grill bread 3 to 4 minutes, turning once until toasted.
- Meanwhile, cook Broccolini with ¾ cup water, 2 Tbsp oil, and lemon juice in a microwave-safe bowl 4 to 5 minutes. Drain and season with salt and pepper to taste.
30 Minute Meals Meal Plan
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