Ingredients
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4 ounces rigatoni pasta
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2 tablespoons butter
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2 medium roma tomatoes, diced
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4 scallions, white and green tops, sliced on the diagonal
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2 ounces swiss cheese, grated
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2 tablespoons fresh basil, chopped
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salt and pepper, to taste
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parmigiano-reggiano cheese, grated
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2 ounces fresh mozzarella cheese, cubed
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2 medium jalapenos, sliced in half, seeded and sliced
Instructions
- Cook the pasta as directed on the package, drain well.
- While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm.
- Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix.
- When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste.
- Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.