Description
This Sun-Dried Tomato Pesto & Cherry Tomato Rigatoni is a rich, flavorful pasta dish that comes together quickly with creamy pesto, juicy tomatoes, and perfectly cooked rigatoni for a satisfying meal any night of the week.
Ingredients
Scale
- 12 ounces rigatoni
- 2 cups cherry tomatoes, halved
- 1 cup sun-dried tomatoes in oil, drained
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup olive oil
- 1/2 cup packed fresh basil leaves
- Salt and black pepper, to taste
- 1/3 cup reserved pasta water
Instructions
- Toast pine nuts in a dry skillet over medium heat for 3–4 minutes until golden.
- In a food processor, blend sun-dried tomatoes, toasted pine nuts, garlic, Parmesan, basil, and olive oil until smooth. Season with salt and pepper.
- Boil a large pot of salted water. Cook rigatoni until al dente, reserving 1/3 cup of pasta water before draining.
- In a large skillet, heat a splash of olive oil. Add cherry tomatoes and cook 3–5 minutes until just softened.
- Add cooked pasta and pesto to the skillet. Pour in reserved pasta water and stir gently to coat evenly.
- Adjust seasoning if needed. Drizzle with olive oil and extra Parmesan if desired.
- Serve warm with fresh basil garnish.
Notes
- Use oil-packed sun-dried tomatoes for easier blending and richer flavor.
- Toast your nuts to deepen their nutty taste.
- Add red pepper flakes if you like a bit of heat.
- The pesto can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg
Keywords: sun-dried tomato pesto pasta, cherry tomato rigatoni, quick vegetarian pasta, easy italian recipe