Rigatoni Pasta with Tomato Pesto

Rigatoni Pasta with Tomato Pesto 1200
Chris Prosperi, Metro Bis

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.
Contact Us