This pasta dish will become a go-to for pre-race and pre-training fuel and it doesn’t get any easier to pack this much flavor into one recipe. You will taste a wonderful balance from fresh mozzarella, tangy sun-dried tomatoes and a zing from artichokes and capers. Try different types of pasta or customize it with gluten-free pasta and dig in and enjoy!
1 pound rigatoni
8 ounces fresh mozzarella, diced
1-15 ounce can artichoke hearts, quartered
1 cup sun dried tomatoes, drained and rinsed
¼ cup capers
¼ cup fresh basil
1 tablespoon minced garlic
1 tablespoon Italian seasoning
3 tablespoons olive oil
2 teaspoons salt
½ teaspoon pepper
1. Heat the oil over medium heat in a large, deep skillet (the pasta will finish in this dish). Sauté the garlic for about a minute until fragrant.
2. Add the artichoke hearts, sun-dried tomatoes, Italian seasoning, 1 teaspoon salt, and pepper. Turn heat to low, and cook for 10-15 minutes, while the pasta is cooking.
3. Bring a large pot of water, with 1 teaspoon of salt, to a boil. Cook the rigatoni until al dente.
4. Drain the pasta and add it directly to the sauté pan. Cook for another minutes tossing all of the ingredients into the pasta.
5. Turn off the heat and finish the pasta by tossing in the mozzarella and basil.
Jess Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. Jess recently launched Harmony Bar, and all natural gluten-and soy free bar designed to tasted like a soft baked cookie. She is an ex-professional XTERRA triathlete and mountain biker, and current elite amateur road cyclist for the SPY GIANT RIDE p/b MRI Endurance team. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page, as well as the “Harmony Bar” Facebook page. Also on twitter @fitfoodbyjess and @harmonybars.