You know those times when you get home from work and realize you forgot to plan dinner? Well this dish is one of our simple go-tos, since we have most of these items stocked in the fridge and pantry year-round.
What you need
12 ounces gluten free rigatoni
⅓ cup Tessemae’s Lemon Garlic Dressing
1 tablespoon Tessemae’s Slow Roasted Garlic or 2 cloves garlic, chopped
1 pint mixed grape tomatoes, halved
¼ cup sniped fresh chives
¼ cup toasted pine nuts
Coarse salt and fresh ground pepper
What to do
Boil pasta according to package instructions. Save ½ cup of the pasta water, then drain pasta and set aside. Return the pasta pot to the stove, over medium high heat.
Add the Lemon Garlic Dressing, Original Garlic Spread or garlic and tomatoes, then season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until tomatoes begin to break down and release their seeds and juices 3 to 5 minutes.
Stir in the pasta and chives. Add enough reserved pasta water to loosen and create a thin sauce. Divide between bowls and sprinkle with the toasted pine nuts.