Spicy Pesto Rig with Grape Toms & Arugula
Rigatoni is definitely one of my fave pasta shapes. Very toothsome with all of those gorgeous ridges to hold sauce. This time, I made a rather simple grape tomato sauce that featured prepared red pesto and some gorgeous arugula to finish.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
16
Serves: 4
Ingredients
- 400 grams400 grams400 grams Rigatoni Pasta
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Butter, Unsalted
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 5 pieces5 pieces5 pieces Basil, Fresh, small handful, torn / chiffonade + garnish
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 2 Tbsp2 Tbsp2 Tbsp Calabrian Chili Pesto
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 283 grams283 grams283 grams Tomato, Grape, halved
- 1 cup1 cup1 cup Grana Padano Cheese, finely shredded + garnish
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped + garnish
- 2 cups2 cups2 cups Arugula, See Notes
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled, add your rigatoni pasta & cook to al dente. If the sauce is not ready yet, strain the noodles and reserve about 1 C of the pasta water.
- In the meantime, begin heating the EVOO, butter, minced garlic, and anywhere between 1/2 - 1 tsp. pep flakes, depending on how hot you like things, in a large skillet set to just below medium. Once heated, let everything sizzle for 30 seconds before adding the torn basil leaves, stirring, and continuing to cook another 30 seconds.
- Add the onions and a good pinch of salt & cracked pepper. Stir and cook until onions are soft. Stir in the tomato paste & Calabrian chili pesto. Continue to simmer 2 minutes before pouring in the wine. let the wine simmer for a couple of minutes before adding the halved grape tomatoes and another good pinch of salt. Simmer until wine / sauce has reduced by about half, and tomatoes have started to burst a little.
- Add the cooked rigatoni to the pot and stir to combine. Continue to stir, releasing starches in to the sauce as the rigatoni cooks in the sauce until it is cooked to your desired doneness. Once the noodles are tender the way you like them. remove from the heat and add the 1 C of grana padano along with a splash of the reserved pasta water and the 2 Tbsp. fresh parsley. Stir and toss, add a couple good handfuls of fresh arugula, and continue to stir and toss until the arugula has wilted a bit. Taste and season with additional salt to taste if needed.
- Serve each portion garnishes with additional grated grana, fresh basil, and fresh parsley. ENJOY!
Notes
- When I tested the recipe, I just added two gigantic handfuls of Arugula. I estimated that at 2 cups for the recipe. Add as much or as little greenery as you'd like.
- If you can't find Calabrian Red Pesto, sub in any red pesto you can find.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Grain Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 792 |
| Fat: | 33 g |
| Carbohydrates: | 102 g |
| Protein: | 35 g |
| Cholesterol: | 65 g |
| Sodium: | 1012 mg |
| Fiber: | 8 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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