Rigatoni Pasta with Tomato Pesto - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Rigatoni Pasta with Tomato Pesto



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    Chris Prosperi, Metro Bis
    Make this rigatoni pasta with tomato pesto recipe at home.

    This recipe makes four to six servings.


    • 1 pound Rigatoni pasta, cooked drained and placed back the pot
    • 3 ounce package of sundried tomato
    • 3 cloves garlic
    • 4 Tbsp. tomato pasta
    • ¼ cup blanched almonds
    • ½ cup basil
    • ¾ cups olive oil
    • ½ cup parmesan cheese
    • ½ cup cream


    • Place sundried tomatoes, garlic cloves, tomato paste, almonds, basil and olive oil in a food processor and puree until smooth.
    • Add the cheese and pulse to incorporate.
    • Add the pesto to the warm pasta and put it back on the stove.
    • Add the cream and warm through. 
    • Divide into serving bowls.