Homemade Rigatoni With Red Pesto & Sun Dried Tomatoes
Red Pesto Rigatoni with sun-dried tomatoes. Bold, flavorful, and ready in under 30 minutes. Because homemade pasta should be easy, not intimidating. The first recipe of our Pasta E Basta series!
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
9
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 3 Tbsp3 Tbsp3 Tbsp Sun-Dried Tomatoes, (oil from the bottom of the jar or use neutral oil)
- 0.5 cup0.5 cup0.5 cup Sun-Dried Tomatoes, (chopped)
- 0.333 cup0.333 cup0.333 cup Sun Dried Tomato Pesto (click for recipe)
- 2 Tbsp2 Tbsp2 Tbsp Pasta Water
- 0.5 cup0.5 cup0.5 cup Oat Milk, Organic, (or choice of milk, cream works too)
- 1 Tbsp1 Tbsp1 Tbsp Salt and Pepper, (to taste)
- 1 pinch1 pinch1 pinch Infused Garlic And Basil Salt - Zoë Olive Oil, (I used Zoë Olive Oil)
- 400 grams400 grams400 grams Rigatoni Pasta, (use homemade OR store bought pasta of choice!)
Shop This Recipe
Process
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
- Heat a sauce pan over medium heat with butter, sun dried tomato oil
- Chop up sundried tomatoes into chunks, set aside
- In the meantime bring a pot of salted water to a boil
- Add in the red pesto to your pan, give it a mix
- Add in your oat milk into the pan and mix together
- Once water boils, drop in your rigatoni (homemade pasta is ready once it floats to the surface, make sure to taste it first!)
- Reserve some pasta water on the side
- Drain your rigatoni and add it into the pan (it's okay if some pasta water gets in there, we want flavour)
- Season your pasta with the basil salt, regular salt and ground pepper
- Add in your pasta water along with your sun dried tomato chunks
- Top it off with a bit more oil, salt and pepper if you desire
- Serve hot and enjoy!
Notes
It's important to note: Italian cooking goes by feeling and preference of taste! You can always modify this recipe with regular salt, rather than basil infused or use cream rather than oat milk. The choice is yours! The homemade pasta dough is eggless. Recipe will be uploaded shortly for those of you whom are curious and want to give it a go yourself.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 450 |
| Fat: | 8 g |
| Carbohydrates: | 82 g |
| Protein: | 17 g |
| Cholesterol: | 15 g |
| Sodium: | 947 mg |
| Fiber: | 7 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
One response to “Homemade Rigatoni With Red Pesto & Sun Dried Tomatoes”
Leave a Reply
You must be logged in to post a comment.
DROOLING