Ingredients

• 1 pound rigatoni
• 1 8.5-ounce jar sun-dried tomatoes in olive oil with herbs, drained, 1 tablespoon oil reserved
• 1 tablespoon minced garlic
• 1 29-ounce can ready-cut tomatoes
• 1/2 cup Kalamata olives, pitted, chopped
• 1 cup fresh chopped basil
• 1 cup crumbled feta cheese(about 4 ounces)
• 3/4 cup freshly grated Parmesan cheese (about 2 ounces)

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Instructions

1. Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
3. Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.