Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni

There’s something irresistibly comforting about a bowl of pasta, especially when it’s coated in a velvety pesto and dotted with sweet cherry tomatoes. This Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni is one of those dishes that feels luxurious yet comes together in a flash. It’s creamy, rich, and packed with bold, tangy flavor, while the pop of fresh cherry tomatoes adds brightness in every bite. Whether it’s a weeknight dinner or a dinner party centerpiece, this pasta brings big flavor with very little effort.

Behind the Recipe

I first came across this recipe during a lazy summer afternoon, flipping through a notebook of old meal ideas. I remembered a pasta dish I once made with leftover sun-dried tomatoes and a handful of cherry tomatoes from the garden. It was a happy accident that quickly became a staple. Over time, I refined it into this version that balances creamy pesto, sweet-tart cherry tomatoes, and chewy rigatoni in the most satisfying way. It feels like sunshine on a plate.

Recipe Origin or Trivia

Sun-dried tomato pesto, also known as pesto rosso, is a flavorful twist on the classic Genovese green pesto. Originating from southern Italy, this version swaps in sun-dried tomatoes for basil and brings a deep, savory umami punch. It’s often combined with garlic, Parmesan, olive oil, and sometimes nuts, offering a thicker and more intensely flavored spread or sauce. Paired with rigatoni, which holds onto sauce beautifully, and cherry tomatoes that burst with sweetness, it becomes an ode to Italian countryside cooking with a modern flair.

Why You’ll Love Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni

This dish is more than just a weeknight meal. It’s the kind of comforting, bold-flavored pasta that makes you pause for a second just to savor it.

Versatile: Perfect as a main or a side, and pairs beautifully with proteins like grilled chicken or roasted vegetables.

Budget-Friendly: Uses pantry staples and in-season produce to keep costs low.

Quick and Easy: Ready in under 30 minutes with minimal cleanup.

Customizable: Add spinach, swap the pasta shape, or throw in a touch of chili for heat.

Crowd-Pleasing: That rich pesto flavor and juicy tomato burst makes it a hit with everyone.

Make-Ahead Friendly: The pesto can be made ahead and stored in the fridge for easy assembly later.

Great for Leftovers: Tastes even better the next day after the flavors meld.

Chef’s Pro Tips for Perfect Results

Want your pasta to taste like it came straight from a trattoria? Here are a few tricks I swear by:

• Always reserve a bit of pasta water. It helps loosen the sauce and gives it that silky finish.
• Gently sauté the cherry tomatoes until they’re just bursting. This releases their juices without losing their shape.
• Use oil-packed sun-dried tomatoes for maximum flavor and easier blending.
• Toast your nuts before blending into the pesto. It adds a deeper, nuttier flavor.
• Finish the dish with a swirl of olive oil and a fresh grating of Parmesan for that final touch.

Kitchen Tools You’ll Need

Before diving into the recipe, let’s make sure your kitchen is set up with the right tools.

Large Pot: For boiling your rigatoni to al dente perfection.
Colander: To drain the pasta while reserving a splash of water.
Food Processor: To whip up the smooth, creamy pesto.
Large Skillet: Ideal for tossing everything together and heating through.
Wooden Spoon or Tongs: Helps gently fold the pasta and sauce together without breaking the tomatoes.

Ingredients in Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni

What makes this dish really sing is how every ingredient plays a role in layering flavor and texture. From tangy to sweet, creamy to chewy, each bite tells a delicious story.

1. Rigatoni: 12 ounces. The ridged tubes hold onto sauce like a dream and give you a hearty bite.
2. Cherry Tomatoes: 2 cups, halved. They burst with juiciness and balance the richness of the pesto.
3. Sun-Dried Tomatoes in Oil: 1 cup, drained. These bring intense umami depth and sweetness to the pesto.
4. Garlic: 2 cloves. Adds aromatic heat and richness to the pesto.
5. Parmesan Cheese: 1/2 cup, grated. For salty, savory body in the pesto.
6. Pine Nuts: 1/4 cup, lightly toasted. Gives the pesto a creamy texture and nutty base.
7. Olive Oil: 1/3 cup. Blends the pesto into a silky, spreadable consistency.
8. Fresh Basil Leaves: 1/2 cup, packed. Adds a burst of herby freshness to balance the tomato.
9. Salt and Black Pepper: To taste. Enhances every layer of flavor.
10. Pasta Water: 1/3 cup reserved. Helps marry the sauce with the pasta.

Ingredient Substitutions

Sometimes you just have to work with what’s in your pantry. Here are some handy swaps.

Rigatoni: Penne or fusilli.
Pine Nuts: Walnuts or almonds.
Parmesan Cheese: Pecorino Romano.
Sun-Dried Tomatoes: Oven-roasted tomatoes.
Fresh Basil: Baby spinach or arugula.
Olive Oil: Avocado oil or a neutral vegetable oil.

Ingredient Spotlight

Sun-Dried Tomatoes: These are tomatoes that have been dehydrated under the sun to intensify their sweetness and umami flavor. When packed in oil, they become rich, tangy, and deeply savory, making them the perfect base for pesto.

Rigatoni: With its large, ridged tubes, rigatoni is the perfect pasta to trap thick sauces and bits of tomato, ensuring every bite is full of flavor.

Instructions for Making Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni

Let’s bring it all together with simple steps that make cooking feel like a breeze. It’s as easy as blending, boiling, and tossing!

1. Preheat Your Equipment:
   No oven needed, but toast your pine nuts in a dry pan over medium heat for about 3–4 minutes until golden.
2. Combine Ingredients:
   In a food processor, blend sun-dried tomatoes, toasted pine nuts, garlic, Parmesan, basil, and olive oil until smooth. Season with salt and pepper to taste.
3. Prepare Your Cooking Vessel:
   Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 1/3 cup of pasta water before draining.
4. Assemble the Dish:
   In a large skillet, heat a splash of olive oil over medium heat. Add halved cherry tomatoes and cook just until they start to soften and burst, about 3–5 minutes.
5. Cook to Perfection:
   Add cooked pasta and pesto to the skillet with tomatoes. Pour in the reserved pasta water and stir gently until the sauce coats every piece evenly.
6. Finishing Touches:
   Taste and adjust seasoning. Add more cheese if desired. Drizzle with a little olive oil for sheen.
7. Serve and Enjoy:
   Plate up generous servings, sprinkle with extra Parmesan and basil, and serve warm.

Texture & Flavor Secrets

The beauty of this pasta lies in its contrast. The rigatoni is chewy and satisfying. The sun-dried tomato pesto is rich and creamy, with a savory tang, while the cherry tomatoes offer juicy bursts of sweetness. Each bite has layers of flavor, from the nuttiness of the pine nuts to the salty kick of Parmesan and the herbal brightness of basil. It’s a dish that keeps you coming back for more.

Cooking Tips & Tricks

Here are some little touches that make a big difference:

• Don’t skip toasting the nuts. It deepens the flavor.
• Use oil-packed sun-dried tomatoes for easier blending.
• Add the pesto off-heat to preserve its vibrant flavor.
• Stir gently so the tomatoes stay mostly whole.

What to Avoid

Even a simple pasta can go sideways without a few watchouts:

• Boiling the pasta too long. You want it al dente to hold its shape.
• Using dry sun-dried tomatoes without soaking. They won’t blend well.
• Skipping the reserved pasta water. It’s liquid gold for your sauce.

Nutrition Facts

Servings: 4
Calories per serving: Approximately 520

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This dish is excellent for prepping ahead. You can make the pesto up to 3 days in advance and store it in an airtight container in the fridge. Leftover pasta stores well for up to 3 days. Just reheat gently on the stove with a splash of water or olive oil to refresh the sauce. The pesto also freezes beautifully, so make a double batch and stash some for later.

How to Serve Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni

For a full meal, pair this pasta with a crisp green salad dressed in lemon vinaigrette. A crusty sourdough baguette for dipping never hurts either. Serve it with chilled sparkling water or a tangy mocktail, and you’ve got yourself a five-star experience.

Creative Leftover Transformations

Don’t let that last bowl sit lonely in the fridge. Here’s how to reinvent it:

• Toss with arugula for a warm pasta salad.
• Add it to a baking dish, top with mozzarella, and broil for a pasta bake.
• Use as a filling in a savory crepe or wrap.
• Mix with eggs for a quick frittata.

Additional Tips

• Add a pinch of red pepper flakes for a touch of heat.
• Want extra creaminess? Stir in a spoonful of ricotta or Greek yogurt.
• Garnish with toasted breadcrumbs for crunch.

Make It a Showstopper

Presentation counts. Use a wide shallow bowl to let the pasta spread out. Top with basil leaves and a few cherry tomato halves. Drizzle a little oil around the rim and finish with freshly grated Parmesan. Serve on a natural-colored plate to highlight the dish’s reds and golds.

Variations to Try

• Creamy Burrata Twist: Add a torn ball of burrata on top for extra richness.
• Spicy Kick: Blend in a roasted red chili to the pesto for heat.
• Veggie Boost: Add sautéed spinach or zucchini ribbons.
• Nut-Free Option: Use sunflower seeds instead of pine nuts.
• Cheesy Upgrade: Stir in a spoonful of mascarpone or cream cheese.

FAQ’s

Q1: Can I make this vegan?

A1: Yes! Just swap the Parmesan with nutritional yeast and use a plant-based pasta.

Q2: Can I use store-bought pesto?

A2: Absolutely, just choose a high-quality sun-dried tomato pesto for best results.

Q3: What if I don’t have a food processor?

A3: A high-speed blender or even a mortar and pestle will do the trick.

Q4: Can I make this gluten-free?

A4: Yes, just use your favorite gluten-free pasta.

Q5: How spicy is this recipe?

A5: It’s not spicy by default, but you can add chili flakes to turn up the heat.

Q6: Can I freeze the pesto?

A6: Definitely. Freeze in small portions and thaw as needed.

Q7: What other pasta shapes work?

A7: Penne, fusilli, or farfalle all hold the sauce well.

Q8: Can I add protein?

A8: Sure, grilled chicken, chickpeas, or tofu all work well.

Q9: Can I serve it cold?

A9: Yes, it makes a delicious pasta salad when chilled.

Q10: What can I use instead of cherry tomatoes?

A10: Grape tomatoes or chopped Roma tomatoes are great alternatives.

Conclusion

Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni is one of those dishes that feels like home and vacation all at once. It’s the kind of pasta that doesn’t need a lot of words, just a fork and a hungry heart. Trust me, you’re going to love this. It’s worth every bite, and it’s bound to become one of those recipes you reach for again and again.

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