Rigatoncelli con Pomodori

Name: Rigatoncelli con Pomodori
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams Ditalini Rigati pasta; 4 Tbsps extra virgin olive oil; 2 cloves garlic, finely minced; 4 Tbsps freshly chopped mint leaves; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 2 Tbsps freshly ground pepper; 4 larges ripe yet firm tomatoes

Rigatoncelli con Pomodori might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 16g of protein, 16g of fat, and a total of 580 calories. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you have yet tomatoes, extra virgin olive oil, pepper, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.

Instructions

Bring 6 quarts water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Preheat oven to 450 degrees.

Equipment you will use

Oven

Slice off tops of tomatoes, but keep the tops to use as a lid later in the recipe. Using a melon baller, scrape out seeds and flesh. Chop the flesh and set aside for later use. Cook Ditalini in boiling water according to package instructions until "al dente".

Ingredients you will need

Ditalini

Tomato

Melon

Seeds

Water

Equipment you will use

Melon Baller

Drain, refresh with cold water, and drain again.

Ingredients you will need

Water

Place in a large mixing bowl and add mint, parsley, garlic, pepper, oil and chopped tomato flesh. Stuff pasta mixture back into tomatoes until brimming.

Ingredients you will need

Tomato

Parsley