Rigatoni with Olives
1/2 pound of rigatoni
1/2 pound of black olives, chopped
1/2 pound of Mozzarella cheese
8 Leaves basil, shredded
Salt
Tomato sauce
1/2 cup of Parmesan cheese, grated
Cook rigatoni in plenty of salted water. Drain and place in a bowl of ice
water. Fill each drained rigatoni with 1/2 a slice of mozzarella, a little
basil and 1/4 teaspoon olives, transferring each to a buttered baking dish.
Cover with tomato sauce and plenty of parmesan cheese. Bake until mozzarella
has melted. 2 Servings
Recipe by: Miriam P. Posvolsky Posted to Kitmailbox by Leon & Miriam
Posvolsky on Jul 06, 1997
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