Rustic Rigatoni

rigatoni-italian Photo: Anna Williams


  • 12 ounces rigatoni (or other large tube-shaped pasta)
  • 2 tablespoons olive oil, divided
  • 1/2 thinly sliced medium red onion
  • 3/4 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 10 sun-dried tomatoes in oil, drained and chopped
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup pine nuts
  • 1 cup crumbled feta cheese
  • 6 large basil leaves, sliced crosswise into thin strips (save extras for garnishing)


1. Cook the pasta according to package directions.

2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet. Add onion, and sauté over medium-high heat until tender and fragrant, about 3 minutes. Add salt, balsamic vinegar, sun-dried tomatoes, crushed red pepper, and pine nuts; cook, partially covered, over medium-low heat for 4 minutes, stirring occasionally.

3. When al dente, drain the pasta and add it to the skillet, stirring to combine for about 1 minute. Transfer the pasta to a large serving bowl, and toss in the feta cheese, basil, and remaining olive oil. Serve immediately.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 573
Fat per serving: 24g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 5g
Protein per serving: 18g
Carbohydrate per serving: 72g
Fiber per serving: 3g
Cholesterol per serving: 33mg
Iron per serving: 5mg
Sodium per serving: 674mg
Calcium per serving: 215mg

Good to Know

This rustic recipe is a delicious way to add nutritious value to pasta. Add in your favorite vegetables and serve with whole wheat pasta.