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ONE POT RIGATONI PASTA FROM TABLESPOON.COM

One-Pot Rigatoni1
tablespoon olive oil

1
cup sliced red onion
8
oz sliced shiitake mushrooms
3
cloves garlic, sliced
4
tablespoons spicy harissa
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
4
cups water
16
oz uncooked rigatoni pasta
1/4
cup kalamata olives, chopped
1
cup shredded fresh basil leaves
1/2
cup shredded Parmesan cheese

Directions

  • 1 In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.
  • 2 Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.

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