Rigatoni with Sun-Dried Tomatoes 1 cup sun-dried tomatoes in oil 1 clove garlic, minced 1 pound rigatoni 3 tablespoons minced

basil (can use equivalent amount of dried) 1/3 cup grated parmesan cheese 1/3 cup grated Asiago cheese Drain the tomatoes, reserving 2 tablespoons of their oil. Place the tomatoes and reserved oil in a food processor or blender and pulse until coarsely ground, or chop the tomatoes by hand. Transfer the tomatoes to a nonreactive saucepan, stir in the garlic, and cook for 2 3 minutes. Remove from the heat and set aside. In a large pot of boiling water, cook the rigatoni until al dente. Drain, reserving 1/3 cup of the cooking water. Place the rigatoni in a serving bowl and add the tomato mixture, reserved cooking water, and the basil. Toss to coat well. Add the cheeses and toss again. Serve immediately. Note: A generous grinding of fresh black pepper adds to the spiciness of this dish.