Rigatoni pasta with Traditional Balsamic Vinegar. What’s better and more typical than pasta as Italian first course? Here’s a new recipe with Traditional Balsamic Vinegar of Modena! Read more!
Rigatoni pasta with Traditional Balsamic Vinegar recalls Italian tradition and honestly, who does not go crazy for pasta? I guess the whole world is into real Italian pasta and even better when it’s seasoned with Traditional Balsamic Vinegar of Modena. You should definitely try this recipe!
Ingredients for 4 people
10 dried tomatoes, 100 gr olives, 320 g rigatoni pasta, 30 g salted capers, fresh parsley, extra-vergin olive oil, salt and pepper, Traditional Balsamic Vinegar of Modena
Estimated preparation time: 20 minutes. Calories: 380 per person. Difficulty: easy
The first thing to do is to cook pasta in salted, boiled water and drip it when it’s still al dente. Let it cool down in a colander and season it with extra-vergin olive oil.
Put dried tomatoes in hot water for 10 minutes more or less, then let them drip, dry and cut them in strips. Take off salt from capers by washing them, then let them dry. At this point, put them in a bowl with dried tomatoes, olives and season with 3 spoons oil and one teaspoon Traditional Balsamic Vinegar of Modena. Add a bit of salt and pepper and mix everything together.
Put rigatoni pasta in a salad bowl and combine it with the condiment of dried tomatoes and olives, then mix everything together. Complete the dish by adding minced parsley and serve the delicacy to your guests, be it family or friends!
Rigatoni pasta with Traditional Balsamic Vinegar is a very quick recipe, ideal to eat even as packed lunch, if you’re out for work or on a day trip. Moreover, Traditional Balsamic Vinegar of Modena will give it that special touch and flavour to make your meal unique! Enjoy!