Rigatoni with Sun-Dried Tomato and Basil Pesto: A Burst of Flavor!
Rigatoni with sun-dried tomatoes is an ode to simplicity, a dish that celebrates the quality of ingredients and their ability to create a perfect harmony of flavors. Every bite is a taste of tradition and authenticity. Whether for a quick lunch or a dinner with friends, this dish is sure to win everyone over.
- Tempo di preparazione20 min
- Tempo di cottura15 min
- Tempo totale35 min
- Perform Time20 min
- Cooking Time15 min
- Total35 min
Ingredients
For the dressing
- 140g Sun-Dried Tomatoes in Oil
- 30g Pine Nuts
- 20g Blanched Almonds
- 10 Basil Leaves
- 60g Grated Parmesan Cheese
- Olive oil
- Salt to taste
For the pasta
- 320g Glutiniente Rigatoni
- Water
- Salt
Method
For a first course with an intense and enveloping flavor, let’s start by preparing the pesto. In a blender, mix the sun-dried tomatoes with pine nuts, almonds, and plenty of fresh basil. Add a drizzle of extra virgin olive oil and, if needed, a bit of warm water to achieve a smooth, velvety cream.
Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente (about 15 minutes). Before draining, remember to set aside some cooking water, which will help blend the sauce.
Transfer the pasta to a bowl and toss it with the sun-dried tomato pesto, adding a bit of the reserved cooking water if needed for the perfect consistency. Mix well to evenly coat the pasta.
Plate the dish and finish with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves. A simple yet bold dish, perfect for a delicious lunch or dinner.
Enjoy your meal!
