Bema and Pa ’s Rigatoni with Tomatoes & Fig Balsamic
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Serves: 2-3
Ingredients:
course Kosher or Sea Salt |
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| 1# | Rigatoni pasta | |
| 2# | Roma tomatoes, coarsley chopped |
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| 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 | |
| Directions: | |
| 1. |
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 |
| 4. | Add garlic mixture to tomato mixture. Add parsley, oregano and pasta; toss to blend well |
| 5. | Add more Bema and Pa's Mission to taste. Top with diced mozzarella cheese and serve immediately. |