Rigatoni With Sun-Dried Tomatoes, Pesto, And Olives
Author Robyn Webb says, "I’m always looking for new ways to serve large shapes of pasta. I’ve got the penne, fusilli, and shell shapes down pretty good, but I find shapes like rigatoni more of a challenge to balance with other ingredients. I’ve concluded that rigatoni just needs a few strong flavors such as olives, sun-dried tomatoes, and lemon zest to be special."
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- Prep time
- 15 min
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- Cook time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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3/4 cup
Ingredients
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rigatoni ((preferably whole-wheat))
- 8 oz
- 227 g
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Olive oil cooking spray
- 1
- 1
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onion(s) (diced)
- 1/2 cup
- 1/2 cup
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garlic (minced)
- 2 clove
- 2 clove
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rehydrated sun-dried tomatoes (sliced, not packed in oil)
- 1/2 cup
- 1/2 cup
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dry white wine
- 1/2 cup
- 1/2 cup
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pesto sauce (bottled)
- 4 tbsp
- 4 tbsp
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toasted pine nuts
- 2 tbsp
- 2 tbsp
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Kalamata olives (pitted, coarsely chopped)
- 1/4 cup
- 1/4 cup
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fresh lemon zest
- 2 tsp
- 2 tsp
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freshly ground black pepper to taste
- 1
- 1
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Directions
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Bring a large pot of lightly salted water to a boil. Add the rigatoni and cook for 8–10 minutes until al dente.
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Meanwhile coat a large skillet with cooking spray. Sauté the onion and garlic over medium heat for about 6 minutes. Add the sun-dried tomatoes and sauté for 2 minutes. Add the wine and cook until wine is almost evaporated.
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Drain the pasta, reserving about 1/3 cup pasta water. Set the pasta aside. Add the pasta water to the onion mixture and cook for 1 minute. Add in the pesto, pine nuts, olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.
Reviews
Write a Review-
This is a simple and delicious recipe and I recommend it. The lemon zest really put it over the top. (By the way, I substituted white wine vinegar and water for the white wine.) In my experience, it does not make for a good batch of leftovers. Even hubby agrees :) Just make enough to eat right now. Enjoy!