If you have fresh little sweet tomatoes, pasta doesn’t get much better than this. The sauce for this pasta of rigatoni, fresh sugar plum tomatoes and olives is just cooked for a few minutes so all the flavors come through bright and juicy. We topped this with parmesan and basil (somehow my plant from Trader Joe’s is still alive and growing!), but without it would be delicious too. Or skip the olives. Olives are such a funny ingredient. It seems like you either love them or hate them. I love them! My husband on the other hand, skips the olives 🙂
2-3 ounces rigatoni
1 teaspoon olive oil
1 garlic clove chopped
1 cup (~5 ounces) sugar plum or other small tomatoes cut in halves
3-4 green olives sliced crosswise
Parmesan cheese (optional)
- Cook pasta according to directions on the box adding a little olive oil and plenty of salt to the water.
- When the pasta has about 5 minutes left to cook, heat the olive oil in a saute pan and add the garlic. After a minute or so add the tomatoes and green olives. Liberally salt the tomatoes to bring out their juicy flavor.
- Once the pasta is done, drain and throw in with the tomatoes and olives and add a splash of olive oil.
- Pour into bowls and top with parmesan cheese and basil if using.