Rigatoni with Goat Cheese

• Coarse salt and fresh ground pepper
• 1 pound rigatoni
• 1 1/2 cups crumbled goat cheese (about 4 ounces)
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup sliced pitted black olives
• 1/4 cup chopped or torn herbs
• 1/4 cup toasted pine nuts (see page 275)
• 1/4 cup slivered sun-dried tomatoes

1. In a large pot of boiling salted water, cook the rigatoni until al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
2. Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese.
3. Season with salt and pepper, and add some of the reserved pasta water as desired.
4. Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.

salt, rigatoni, goat cheese, parmesan cheese, black olives, herbs, nuts, slivered sundried tomatoes

Taken from www.epicurious.com/recipes/food/views/rigatoni-with-goat-cheese-383257 (may not work)