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.
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.