1. In an extra large mixing bowl, gently mix together the first thirteen (13) ingredients. Cover with plastic wrap and refrigerate for at least two (2) hours BUT no more than twenty-four (24) hours. (Tip: Refrigerate in the morning, the flavors will be well-married by dinner time.). 2. Prepare the rigatoni as directed on the package; drain. Immediately toss pasta with the chilled tomato and olive mixture. Serve either immediately or chilled. Sprinkle with parsley, pine nuts and Parmesan cheese. 3. COOK'S TIP: Afraid of anchovies? If this sounds like you, it may sound tempting to prepare this recipe omitting them. Please, please, please do not do this until you have at least tried it with them. The chopped up anchovies become almost paste-like and dissolve into the other ingredients, so you don't have to worry about biting into or tasting anchovy. What you will taste, however, is a depth of flavor that will be missing if they are left out. Be brave - Give them a try. ---------------------------------------------------------------------------
Nutrition
Ingredients
