Rigatoni with sun-dried tomato pesto

It’s always a good idea to keep a small JAR of delicious PESTO in your cellar. Especially if the weather is far from ideal, the closest supermarket is miles away and the only thing you have in your cupboard is a box of pasta…

I call it a “dark hour”.


That’s exactly when something prepared in advance can save our life. For example sun-dried tomato pesto! Quick and very interesting in taste. Perfect to spread on a toast (Italian BRUSCHETTA) or to mix with pasta such as penne or today’s rigatoni.



Sun-dried tomatoes – 400g
Almonds (previously peeled) – 20g
Pine nuts – 30g
Fresh basil (as you wish)
Salt & black pepper
Pasta (80-100g/person)



Using a blender, mix all the ingredients until the pesto is smooth (add tomatoes together with the sauce – the more you add, the more liquid pesto you will get). Cook PASTA according to the instructions on the package, then strain, put back to the pot and mix together with pesto (1 spoon/person should be enough).

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