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

Taste of Today Recipes

Rigatoni Pasta with Tomato Pesto



    Determined Triathlete Never Lost Hope
    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.