Rigatoni With Tomato Pesto
Rigatoni with Tomato Pesto stands out as a vibrant and satisfying option. This dish marries the robust texture of rigatoni pasta with a fresh, herbaceous tomato pesto, creating a delightful medley of flavors that will appeal to both seasoned gourmets and casual home cooks alike.
- Rigatoni Pasta: The star of the dish, rigatoni is a tube-shaped pasta that holds onto sauces beautifully. Its ridged surface captures the pesto, ensuring each bite is full of flavor. Look for high-quality, dried pasta made from durum wheat for optimal texture.
- Fresh Tomatoes: Rather than relying on canned tomatoes, opt for ripe, in-season tomatoes for a brighter flavor. Varieties such as Roma or San Marzano are ideal for pesto.
- Fresh Basil: Basil is the heart of any pesto. Use young, vibrantly green basil leaves for a fresh, aromatic taste.
- Pine Nuts: These add a nutty richness to the pesto. Slightly toast them to enhance their flavor before incorporating them into the pesto.
- Garlic: A few cloves of fresh garlic lend depth and warmth to the sauce.
- Olive Oil: High-quality extra virgin olive oil will add a fruity richness and help bind the pesto together.
- Parmesan Cheese: Freshly grated Parmigiano-Reggiano adds salinity and umami, enhancing the overall flavor of the dish.
- Salt & Pepper: Simple but crucial, these will help season the dish to perfection.
Making the tomato pesto is a breeze and can be completed in under twenty minutes, allowing you to enjoy a delicious meal without spending hours in the kitchen.
- Blanch the Tomatoes: Begin by scoring the bottoms of the tomatoes with an ‘X,’ then blanch them in boiling water for about 30 seconds. This will loosen their skins, making them easy to peel. Once cool, remove the skins and chop the tomatoes.
- Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to avoid burning. This step adds a depth of flavor that elevates your pesto.
- Blend Ingredients: In a food processor, combine the blanched tomatoes, fresh basil leaves, toasted pine nuts, garlic, and a pinch of salt and pepper. Pulse until roughly chopped before slowly adding olive oil while blending, until the mixture reaches a smooth, yet slightly chunky consistency.
- Add Cheese: Finally, mix in grated Parmesan cheese until well combined. Taste and adjust salt and pepper as desired.
As you prepare the pesto, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions, typically about 10-12 minutes, until al dente. Remember to reserve a cup of pasta cooking water before draining. Use the starchy water to loosen the pesto and help it coat the pasta more evenly.
Once the pasta is cooked and drained, return it to the pot, and add the tomato pesto. Toss gently, adding a splash of the reserved pasta water as needed until the rigatoni is evenly coated. The warmth of the pasta will help enhance the flavors of the pesto while ensuring every bite is perfectly harmonious.
Serve your Rigatoni with Tomato Pesto immediately, garnished with additional grated Parmesan and a drizzle of high-quality olive oil. For added flair, consider topping with fresh basil leaves or red pepper flakes for a hint of heat. This dish pairs beautifully with a crisp side salad, some crusty bread, and a glass of Italian wine, making it perfect for a family dinner or an elegant gathering.
Rigatoni with Tomato Pesto not only celebrates the beauty of simple, fresh ingredients but also honors the traditions of Italian cooking. Whether enjoyed on a busy weeknight or served at a festive occasion, this dish promises to delight the palate and nourish the soul. Embrace the flavors of Italy in your own kitchen with this vibrant and delicious pasta dish!
Rigatoni With Tomato Pesto
Ingredients
- 1 Cup Packed basil plus extra for garnish
- 2 Cups Cherry tomatoes-halved
- 3/4 Cup Sun-dried tomatoes packed in oil, drained
- 1/3 Cup Pine nuts
- 1 Clove Garlic-sliced
- 1/2 Tsp Red pepper flakes
- 1/2 Cup Olive oil
- 12 Oz Rigatoni
- 1/2 Cup Parmesan cheese-grated plus extra for garnish
- 1 Ball Burrata cheese
Instructions
- Bring a salted pot of water to boil.
- While the water is boiling make the pesto. Combine basil, 1 1/2 cups cherry tomatoes, sun-dried tomatoes, pine nuts, garlic, red pepper flakes and 12 tsp salt in a food processor.
- Pulse until finely chopped. While the food processor is running add the oil in a steady stream. Process until smooth.
- When the water is boiling add the pasta and cook until al dente according to the package directions. Reserve 1 1/2 cups of the pasta water. Drain the pasta.
- Return pasta to the pot. Toss the pesto with the pasta and 3/4 cup pasta water. Add the Parmesan cheese and toss again, adding more pasta water as needed. Season with salt to taste.
- Garnish with remaining halved tomatoes and basil.
- Each servings gets ball of burrata and a drizzle of olive oil.