- 1 lbrigatoni pasta
- 3small lemons, zested
- 4ozsherry vinegar
- 1/2 cupolive oil
- 2 tspchili flakes
- 1/2 tspblack pepper
- 2 cupstomato sauce (your favorite)
- 1 pkgchick'n scallopini
- 3 tbspolive oil
- 2 cupsgrape tomatoes, whole
- 1/2 cupkalamata olives diced
- 3garlic cloves, minced
- 1 1/2 cupsroasted red peppers, 1/2" sliced
- 2 tbspcapers
- 2 tbspwhite wine
- 4 tbspbasil fresh, chiffonade
- 2 tbspfeta cheese (vegan option available)
- 2 tspparsley
preparationCook rigatoni as per cooking instructions on package.
For the sauce, mix together lemon zest, sherry vinegar, olive oil, chili flakes, black pepper and tomato sauce.
Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Let rest for one minute and cut into 1” slices.
In a non stick pan at medium high heat sauté grape tomatoes in olive oil until dark golden brown 1-2 minutes. Add kalamata olives, roasted red peppers, capers and garlic and cook for 1 minute. Add white wine, olive oil sauce, rigatoni and bring to a high simmer.
Toss with basil and plate.
Place pasta in serving dish , garnish with scallopini , feta cheese and parsley.