Bema and Pa ’s Rigatoni with Tomatoes & Fig Balsamic

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Serves: 2-3


course Kosher or Sea Salt

1# Rigatoni pasta

Roma tomatoes, coarsley chopped

3 Tbsp. Bema and Pa's Fig Balsamic
4 Tbsp. Bema and Pa's Mission EVOO (or sub Stock of choice
3 cloves garlic, thinly sliced
1/4 tsp. red pepper flakes
1/2 cup fresh parsley, chopped
1/2 tsp. dried oregano
10 oz. fresh mozzarella cheese, diced



In a large pot of boiling salted water, cook pasta according to package instructions to al dente: drain well

2. In a large bowl, combine tomatoes, Bema and Pa's Fig Balsamic and 1/2 teaspoon salt; set aside
3. In a small skillet, heat Bema and Pa's Mission Extra Virgin Olive Oil over low heat. Add garlic; cook, stirring often until tender and just beginning to take on color, about 4 minutes. Remove from heat and stir in red pepper flakes

Add garlic mixture to tomato mixture. Add parsley, oregano and pasta; toss to blend well


Add more Bema and Pa's Mission to taste. Top with diced mozzarella cheese and serve immediately.