Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Rigatoni with Pesto Rosso
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 793
- Total Fat
- 46 g
- Saturated Fat
- 9 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 20 mg
- Sodium
- 614 mg
This pesto is a celebration of tomatoes. Fresh cherry tomatoes, plus sundried tomatoes, basil and pine nuts, are blended with olive oil, garlic and chiles. The result is a fresh, raw tomato sauce which is perfect for thick, chewy rigatoni. Top with halved cherry tomatoes and basil for a pop of color, plus a chunk of creamy burrata cheese.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 793
- Total Fat
- 46 g
- Saturated Fat
- 9 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 20 mg
- Sodium
- 614 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Combine the basil, 1 cup cherry tomatoes, the sun-dried tomatoes, pine nuts, garlic, red pepper flakes and 1/2 teaspoon salt in a food processor. Pulse until very finely chopped. With the machine running, add the olive oil in a slow stream and process until the pesto is smooth and combined.
- Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Return to the pot and toss with the pesto and 3/4 cup cooking water. Add the Parmesan and toss again, adding more of the reserved cooking water 2 tablespoons at a time if the pasta seems dry. Season with salt to taste. Transfer to a serving bowl and scatter the remaining cherry tomatoes and more basil on top.
- Cut the burrata into quarters, then top each serving of pasta with a piece of the burrata and drizzle with olive oil. Sprinkle with Parmesan.
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