Puttanesca Rigatoni
Grill Pan Bread and Broccolini
Wine Recommendation
Josh Merlot
Ingredients
- ½ (16-oz) pkg rigatoni
- 1 Tbsp minced garlic
- ½ tsp crushed red pepper
- 1 Tbsp olive oil
- 2 cups marinara sauce
- ½ (7-oz) jar oil-cured black olives, drained
- 1½ Tbsp capers
- ¾ cup freshly grated Parmesan cheese
- Chopped Italian flat-leaf parsley
Instructions
- Cook pasta according to package directions; drain. Meanwhile, sauté garlic and crushed red pepper in hot oil in a 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
- 1 bunch Broccolini
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
Side Dish Instructions
- Heat a grill pan over medium heat. Drizzle 3 or 4 slices Tuscan bread with oil. Grill bread 3 to 4 minutes, turning once until toasted.
- Meanwhile, cook Broccolini with ⅓ cup water, 1 Tbsp oil, and lemon juice in a microwave-safe bowl 3 to 4 minutes. Drain and season with salt and pepper to taste.
30 Minute Meals Meal Plan
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