Pesto Rigatoni
Cherry Tomatoes

A vibrant Italian pasta combining homemade fresh basil pesto, blistered cherry tomatoes, white wine sauce, and freshly grated Parmesan cheese.

Ingredients

• 350 g rigatoni pasta
• 2 cups fresh basil leaves
• 1 cup cherry tomatoes
• 3 cloves garlic
• 1/3 cup pine nuts
• 1/2 cup Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup white wine
• 1 pinch red pepper flakes
• to taste salt
• to taste black pepper

Instructions

1. 1Cut the cherry tomatoes

   

   Place a handful of cherry tomatoes on a wooden cutting board and carefully cut each one in half using a sharp chefs knife.

   Tip: Keep your fingertips curled inward to protect them while slicing small round tomatoes.
2. 2Mince the garlic

   

   Gather peeled garlic cloves on the cutting board and chop them finely into a mince using a chefs knife.

   Tip: Finer mincing helps release more garlic oils into the oil during sautéing.
3. 3Add olive oil to the pan

   

   Pour a sufficient amount of extra virgin olive oil from a bottle directly into a stainless steel pan to prepare for sautéing.

   Tip: Use a medium-low heat setting initially so the olive oil does not burn.
4. 4Sauté Garlic and Red Pepper Flakes

   

   Place minced garlic and red pepper flakes into a pan with olive oil and sauté over medium heat until fragrant and slightly golden.

   Tip: Keep the heat moderate to avoid burning the garlic, which can cause bitterness.
5. 5Add Halved Cherry Tomatoes

   

   Add the freshly halved cherry tomatoes into the pan containing the sautéed garlic and red pepper flakes, tossing them to combine.

   Tip: Ensure the pan is hot enough to start breaking down the tomatoes immediately.
6. 6Pour in White Wine

   

   Pour white wine into the pan over the cherry tomatoes, adding salt and black pepper to taste, then simmer until the water evaporates.

   Tip: Letting the alcohol cook off leaves behind a rich depth of flavor that complements the sweetness of the tomatoes.
7. 7Season the simmering tomatoes

   

   Sprinkle salt and freshly ground black pepper over the tomatoes and white wine mixture as it simmers in the pan.

   Tip: Seasoning while simmering allows the salt to penetrate the softening tomatoes.
8. 8Boil the rigatoni pasta

   

   Drop rigatoni pasta into a separate pot of boiling water seasoned with a spoonful of salt, and cook until al dente.

   Tip: Reserve a cup of the starchy pasta cooking water before draining to adjust your sauce consistency later.
9. 9Combine pasta with tomato sauce

   

   Transfer the partially cooked rigatoni pasta directly from the boiling pot into the pan containing the prepared tomato sauce.

   Tip: Adding the pasta half-cooked lets it absorb the rich flavors of the sauce as it finishes cooking.
10. 10Grate Parmesan Cheese

    

    Freshly grate plenty of Parmesan cheese directly over the pasta in the pan.

    Tip: Grate the cheese finely so it melts quickly into the sauce.
11. 11Add Reserved Pasta Water

    

    Pour the reserved pasta cooking water into the pan with the rigatoni and cheese.

    Tip: The starch in the cooking water helps emulsify the sauce for a glossy texture.
12. 12Add Garlic and Salt to Mortar

    

    Place peeled garlic cloves and a pinch of salt inside a stone mortar to prepare for pounding.

    Tip: Salt acts as an abrasive to help break down the garlic cloves effectively.
13. 13Add Pine Nuts

    

    Add pine nuts into the stone mortar alongside the smashed garlic and salt.

    Tip: Ensure the pine nuts are fresh to avoid any bitter flavor in your pesto.
14. 14Crush Ingredients with Pestle

    

    Use a pestle to thoroughly crush the garlic, salt, and pine nuts inside the stone mortar.

    Tip: Grind using a circular motion against the sides of the mortar for a consistent texture.
15. 15Grind Fresh Basil Leaves

    

    Add fresh basil leaves into the stone mortar and grind them together with the other crushed ingredients using a pestle.

    Tip: Press gently and twist to bruise the basil leaves rather than tearing them into shreds, preserving their vibrant color.
16. 16Grate Parmesan into the Pesto

    

    Using a microplane grater, add freshly grated Parmesan cheese directly into the stone mortar containing the basil and garlic mixture.

    Tip: Freshly grating the cheese provides a much richer flavor and better texture than pre-shredded varieties.
17. 17Pour Olive Oil into the Mortar

    

    Slowly pour high-quality extra virgin olive oil into the stone mortar while actively grinding and mixing the ingredients together with the pestle.

    Tip: Pour the oil in a thin, steady stream to help emulsify the sauce into a smooth consistency.
18. 18Add Pesto to Pasta

    

    Scoop spoonfuls of the freshly made vibrant green pesto sauce and transfer it directly into the skillet containing the warm rigatoni pasta and sauce.

    Tip: Turn off or lower the heat before adding the fresh pesto to preserve its vibrant green color and bright herb flavor.
19. 19Mix Pesto and Pasta

    

    Gently fold and toss the rigatoni pasta and pesto sauce together using a silicone spatula until every piece of pasta is evenly coated.

    Tip: Add a splash of reserved pasta water if the sauce needs help clinging to the pasta tubes.
20. 20Garnish with Parmesan

    

    Finish the dish by grating a final layer of fresh Parmesan cheese over the hot pesto rigatoni right in the pan before serving.

    Tip: Serve immediately while piping hot for the best texture and melted cheese experience.

Storage & Reheating

Burn It Off

Frequently Asked Questions