Mediterranean Diet Recipe - CeCe Sullivan, Home Economist Seattle Times Rigatoni with Creamy Tomato Sauce

CeCe Sullivan, Home Economist Seattle Times Rigatoni with Creamy Tomato Sauce

Ingredients
8 ounces dry pasta (rigatoni or penne); 1 tablespoon olive oil; 1/2 cup diced onion; 2 tablespoons dry vermouth (wine) or white wine 1 3/4 cups (14.5-ounce can); pasta-ready chunky tomatoes, primavera style; 1/2 cup whipping cream;1 cup ripe (black) olives, halved;1/2 cup grated Parmesan cheese; 1/4 cup sliced green onion. Cook pasta according to pacakge directions. Drain and keep warm.

In a large skillet heat oil. Sauté onion for four to five minutes. Onion should sizzle as it cooks. Add vermouth. Cook one minute. Stir in tomatoes and their juice, cream, pasta, olives and Parmesan cheese. Toss well. Sprinkle with green onions. Makes four servings.


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