Rigatoni with red pesto is a noodle dish that combines Italian tradition with a modern Mediterranean twist. Originating from Italian cuisine, this red pesto is made with sun-dried tomatoes in oil, toasted almonds, roasted garlic, and Parmesan cheese, creating a creamy, slightly sweet, and mildly acidic sauce that enhances the flavor of the pasta. It is an ideal recipe for those looking for a quick, easy, and flavorful meal, perfect for a weeknight dinner or to impress guests without hassle.
Roasting the garlic softens its flavor and adds a deep aroma, while the Sherry vinegar balances the richness of the oil and cheese. Mixing the rigatoni with the pesto and adding some pasta cooking water achieves a silky texture that coats each piece of pasta. This recipe allows variations: you can substitute almonds with pine nuts or walnuts, and if you want an extra creamy touch, add buffalo mozzarella or burrata at the end.
In short, this dish is not only delicious but also versatile and accessible for cooks of all levels. Try it and discover why red pesto has become a favorite on many tables.
Cook
30 min
Servings
4
The first thing is to roast the garlic cloves with the skin for 200 about 10 minutes. Once roasted, peel them and reserve them.
In a pot, bring plenty of water to a boil with a teaspoon of salt. When it boils, add the pasta and cook it according to the instructions on the package (I left it al dente)
In a mincer, add the peeled roasted garlic, tomatoes, diced Parmesan cheese, almonds, oil, vinegar and salt to taste. We shred
We test and adjust for salt or acidity if we wish.
When the pasta is cooked, we take it out drained but without throwing away the cooking water that we will reserve it.
Put the rigatoni in a bowl, add a few tablespoons of the pesto, mix and with a ladle we gradually add the water from the previous cooking. We mix until we get a creamy sauce.
Remove the water from the mozzarella and cut it and top the pasta dish with it. (if it's burrata we open and mix the pasta with it)
Sprinkle with black pepper.
