Rigatoni And Tomatoes - cooking recipe

Ingredients

3 medium tomatoes, chopped
3 Tbsp. olive oil
2 Tbsp. snipped basil leaves or 2 tsp. dried basil leaves
2 Tbsp. capers
1 Tbsp. lemon juice
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. crushed red pepper
1 clove garlic, finely chopped
3 c. uncooked rigatoni
1/4 c. grated Parmesan cheese

Preparation

Mix all ingredients, except rigatoni and cheese.
Cover and refrigerate at least 2 hours, but no longer than 24 hours. Prepare rigatoni as directed on package; drain.
Immediately toss with tomato mixture.
Serve immediately or cover and refrigerate until chilled.
Sprinkle with cheese.
Serves 6.