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| 1 x ca. 450 g | Rigatoni |
| 1 | 8.5-ounce jar sun-dried tomatoes in olive oil with herbs; drained, 1 tablespoon oil reserved |
| 1 Esslöffel | garlic minced |
| 1 Dose | (29-ounce) ready-cut tomatoes |
| 1/2 Tasse | Kalamata olives; pitted, chopped |
| 1 Tasse | basil fresh, chopped |
| 1 Tasse | Crumbled feta cheese; (about 4 ounces) |
| 3/4 Tasse | Freshly grated Parmesan cheese; (about 2 ounces) |
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Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
4 Servings
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