Herbed Garlic Rigati with fresh Tomatoes
8 oz rigati or rigatoni pasta
4 cloves garlic, peeled
2 thin lemon slices
2 large tomatoes, peeled, seeded, finely diced
2 tbl fresh parsley, minced
2 tbl fresh basil, minced
1/2 tsp dried marjoram, crumbled
2 tsp extra-virgin olive oil
Salt and freshly ground pepper to taste
Cook pasta per package directions with garlic and lemon slices. Combine chopped tomatoes in a bowl with parsley, basil, and marjoram.
Drain pasta and turn into a warmed serving bowl. Remove lemon slices and garlic cloves. Push garlic through a press into the tomato mixture along with the oil. Spoon tomato mixture over hot pasta and toss until ingredients are combined. Season with salt and pepper to taste.
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