Rigatoni with Sun-Dried Tomato Pesto
Category: Pasta
Servings: 4
If you’re looking for a simple yet flavorful pasta dish that will delight your taste buds, look no further than this Rigatoni with Sun-Dried Tomato Pesto. This vibrant and aromatic pesto is made with sun-dried tomatoes, pine nuts, almonds, and fresh basil, creating a rich and slightly tangy sauce that perfectly complements the hearty rigatoni pasta. Perfect for a quick weeknight dinner or a weekend meal, this recipe combines convenience with exquisite taste. Let’s dive into how to make this mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni pasta | 320g |
| Sun-dried tomatoes in oil | 400g |
| Pine nuts | 30g |
| Blanched almonds | 20g |
| Fresh basil leaves | 10 leaves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 15g |
| Carbohydrates | 70g |
| Fiber | 4g |
| Fat | 25g |
| Saturated Fat | 3g |
| Sodium | 450mg |
| Sugars | 4g |
Instructions
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Prepare the pesto: Start by making the sun-dried tomato pesto. In a food processor, place the sun-dried tomatoes along with the oil they are packed in. Don’t drain them – the oil adds flavor and richness to the pesto. Add the pine nuts, blanched almonds, and fresh basil leaves to the food processor.
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Blend the pesto: Pulse the mixture until you achieve a slightly chunky, grainy texture. The goal is to keep the pesto rustic with a bit of bite, so don’t blend it into a smooth paste. Once done, transfer the pesto to a bowl and set it aside.
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Cook the pasta: Bring a large pot of water to a boil. Add a generous pinch of salt to the water, then drop in the rigatoni. Follow the cooking time on the pasta package but aim to cook the rigatoni about 2 minutes less than the recommended time, so it stays al dente.
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Reserve pasta water: While the pasta cooks, take about 150ml of the pasta water and set it aside. This starchy water will help make the pesto sauce creamier and bind better with the pasta.
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Combine the pasta and pesto: Once the pasta is ready, drain it (but don’t over-drain, as some water should cling to the pasta). Immediately add the rigatoni to the pesto, tossing to coat the pasta evenly. If the pesto feels too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach a smooth, creamy consistency.
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Simmer the pasta: Return the pasta and pesto mixture to the heat. Let it simmer on low for 2 more minutes, stirring occasionally. This will ensure the pasta is fully coated and the sauce thickens slightly, adhering to the pasta.
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Serve and enjoy: Once the pasta is perfectly coated with the pesto and heated through, serve it up immediately. You can sprinkle extra pine nuts or fresh basil on top for added flavor and a beautiful presentation.
This Rigatoni with Sun-Dried Tomato Pesto is a vibrant, rich dish that combines the earthy depth of sun-dried tomatoes with the crunch of pine nuts and almonds, all balanced by the freshness of basil. It’s an irresistible pasta dish that’s sure to become a family favorite. Enjoy this delightful meal as part of a weeknight dinner or serve it up for a special occasion. Bon appétit!
