How to make it

  • In a small food processor or blender, puree the tomatoes, garlic, 1/2 tbsp of the oil and parsley. Set aside.
  • Cook rigatoni in a large pot of boiling water with the kosher salt until al dente. Drain (DO NOT RINSE!) and return to pot. Keep warm.
  • Heat remaining olive oil in a deep skillet over medium and add the bell pepper and onion.
  • Cook until soft and golden, 7 to 8 minutes.
  • Sprinkle in the spices, stir well and cook 1 minute longer.
  • Add the sauteed mixture, tomato-garlic puree and lemon juice to the pasta, stir well and serve immediately.

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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 273.8
    Total Fat: 6.5 g
    Cholesterol: 0.0 mg
    Sodium: 11.6 mg
    Total Carbs: 53.2 g
    Dietary Fiber: 8.8 g
    Protein: 7.8 g
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