Rigatoni with Sun-Dried Tomato Pesto
A rich and aromatic pasta made with sun-dried tomatoes, nuts, and olive oil. This quick dish delivers intense flavour and is perfect for an easy yet impressive meal.
Ingredients
- 320 g rigatoni (11 oz)
- 150 g sun-dried tomatoes in oil, drained (5 oz)
- 40 g almonds (1/3 cup)
- 30 g grated Parmigiano Reggiano (1/3 cup)
- 1 garlic clove
- 60 ml extra virgin olive oil (1/4 cup)
- Fresh basil leaves (about 10)
- Salt to taste
- Black pepper to taste
How to Make It
- Bring a large pot of salted water to a boil
- Cook rigatoni according to package instructions
- In a blender add sun-dried tomatoes, almonds, garlic, basil, and cheese
- Pulse while slowly adding olive oil
- Blend until smooth but slightly textured
- Reserve 1/2 cup pasta cooking water
- Drain pasta and return to the pot
- Add pesto and a splash of cooking water
- Toss until creamy and well coated
- Season with salt and pepper
- Serve immediately with extra cheese if desired
Tips
- Adjust thickness using pasta cooking water
- Toast almonds lightly for deeper flavour
- Add chili flakes for a spicy variation
- Use oil-packed tomatoes for best texture
Storage
- Keeps 2 days refrigerated in airtight container
- Best eaten fresh
- Pesto alone can be frozen up to 1 month