| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- Salt
- 1 pound rigatoni
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped garlic
- 1/4 cup harissa
- 1/2 cup tomato sauce
- 1/4 pound fresh mozzarella, chopped
- 2 tablespoons grated Parmesan
- 6 fresh basil leaves, torn
Instructions
- Bring a large pot of heavily salted water to a boil. It should taste like sea water! Cook the pasta until al dente, 8 to 10 minutes.
- Meanwhile, heat a large saute pan over medium heat. Add the olive oil and garlic. Sweat in the pan for 2 to 3 minutes. Add the harissa and cook for 2 more minutes. Add the tomato sauce and cook an 2 additional minutes. Remove the pasta from the pot and add to the saute pan. Add the mozzarella, Parmesan and basil and toss well. Taste for seasoning and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 438 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 17 mg |
| Sodium | 324 mg |
Reviews
I really like it and it is super easy. I keep the ingredients around as an easy week night dinner. I have harissa powder and make my own harissa paste.
terrible!!!!!!